Start by rinsing the baby bok choy under cold water to remove any dirt or grit. Trim off the root end and slice them in half lengthwise. For the shiitake mushrooms, remove the stems and slice them into thin pieces.
In a small bowl, whisk together the vegetable broth, tamari, rice vinegar, minced garlic, and freshly grated ginger. Set this mixture aside as it will infuse your vegetables with incredible flavor.
Place your skillet or wok over medium-high heat. Allow it to heat up for a minute or two, then add a splash of vegetable oil.
Once the oil is shimmering, add the sliced shiitake mushrooms. Sauté them for about 3-4 minutes until they become tender and start to brown.
Next, add the halved bok choy to the skillet. Stir-fry for 2-3 minutes, allowing the bok choy to wilt slightly while still maintaining a bit of crunch.
Pour your prepared garlic sauce over the vegetables. Stir everything together, coating the bok choy and mushrooms in the flavorful mixture. Let it cook for another 2-3 minutes until the sauce thickens slightly.
Remove the skillet from heat and sprinkle sesame seeds over the top for a nutty finish. Serve your Bok Choy and Shiitake Mushrooms in Garlic Sauce warm, and enjoy the vibrant flavors!
