Mince 4 cloves of garlic. Grate 1½ tsp. fresh ginger. Thinly slice 2 oz. of scallions from the bulb up to the green. 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, until scallions look slightly brown. Then, add minced garlic. Mix into the oil, and allow to sauté for 2-3 more minutes, until garlic is perfectly brown.
Remove ginger, garlic and scallions from pan, into a small mixing bowl. Add 1 tbsp. sesame oil, 2 tsp. rice wine vinegar, 2 tsp. honey, 2 tsp. soy sauce (or Bragg’s Liquid Aminos), ½ tsp. chili oil (optional), and a sprinkle of red pepper flakes. Mix and allow to sit while you sear the bok choy.
Add 2 tbsp. sesame oil to the pan, and place sliced baby bok choy cut-side down, making sure each one is coated in oil on the bottom, and not overlapping another. Place a splatter screen on top, or lid, lifted at the side so steam can escape. 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 or lid (making sure to lift so it can vent, and allow the bok choy too steam for 2-3 minutes, or until the water has evaporated.
Reduce heat, remove screen or lid, and make sure the leaves are nicely wilted and a little crispy. Remove bok choy from pan, and drizzle each with your delicious sauce, sprinkle a few scallions and sesame seeds, and serve.