Start by trimming the end of the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Wash thoroughly.
Cut the leaves from the stems, put leaves aside. Cut the stems into large chunks, keep the tender center intact.
Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers!
Place wok or frying pan on your stove, turn the heat to medium-high. Pour in the cooking oil and allow to heat. Add the bok choy stems and stir fry for about 2 minutes. Add the garlic and ginger. Let the ginger and garlic gently sizzle in the oil.
Add the leaves and toss well to coat each leaf with the garlic and ginger, about 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute.
Season with soy sauce or salt and drizzle a bit of sesame oil on top. Garnish with chopped nuts (optional).