Mince 4 cloves of garlic.
Grate 1½ tsp. fresh ginger.
Thinly slice 2 oz. of scallions from the bulb up to the green. Slice a few extra to sprinkle on bok choy when finished.
Slice 3 baby bok choy carefully in half. For larger ones, slice into quarters.
Add 1 tbsp. sesame oil to a sauté pan with grated ginger and sliced scallions. Sauté over MEDIUM heat for 2-3 minutes. Add minced garlic. Allow to sauté for 2-3 more minutes, until garlic is brown.
Remove everything from pan into a mixing bowl. Add 1 tbsp. sesame oil, 2 tsp. rice wine vinegar, 2 tsp. honey, 2 tsp. soy sauce, ½ tsp. chili oil (optional), and a sprinkle of red pepper flakes. Mix.
Add 2 tbsp. sesame oil to the pan, and place sliced baby bok choy cut-side down. Place a splatter screen on top. Turn heat to HIGH and sear for 5 minutes.
Turn off heat and allow the pan to simmer down for a minute. Remove the screen or lid, and flip each bok choy over.
Mix together 2 oz. water and 1 tbsp. soy sauce. Pour into the pan. Turn heat back to HIGH, cover with the screen and allow the bok choy too steam for 2-3 minutes, or until the water has evaporated.
Reduce heat, remove screen and make sure the leaves are nicely wilted and a little crispy. Remove bok choy from pan, and drizzle each with the sauce, sprinkle a few scallions and sesame seeds.