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Wash and dry the bok choy well (I used my salad spinner) and stack the leaves. Cut down the middle lengthwise, then cut into ¾” pieces.
In a small bowl, whisk together the tamari (or soy sauce), garlic, ginger, and sesame seeds to make a paste.
Heat the avocado oil in a large pan over medium heat, then add the bok choy.
Season with salt and pepper and let wilt slightly, cooking for about 1 minute.
Add the paste to the pan and cook for 3-5 more minutes, until the bok choy leaves are wilted.
Remove the pan from heat and squeeze the lemon cheek over it, followed by a drizzle of sesame oil.
Garnish with sesame seeds and serve as a side or on toast.