Start by washing the baby bok choy under cold water to remove any grit. Trim off the base if needed, and then slice the bok choy in half lengthwise. Clean the shiitake mushrooms by wiping them with a damp cloth and slice them into thin pieces.
Place your large skillet or wok over medium heat. Add a splash of vegetable broth or a drizzle of oil to prevent sticking.
Once the skillet is hot, add the minced garlic and freshly grated ginger. Sauté for about 30 seconds until fragrant—be careful not to burn them!
Next, add the sliced shiitake mushrooms to the skillet. Cook for 3-4 minutes, stirring occasionally, until they become tender and start to release their juices.
Now, add the bok choy halves to the skillet. Stir well to combine with the mushrooms. Cook for another 2-3 minutes until the bok choy wilts.
In a small bowl, mix together the vegetable broth (or water), tamari (or soy sauce), and rice vinegar. Pour this mixture over the sautéed vegetables in the skillet.
Allow everything to simmer for about 2-3 minutes, letting the bok choy absorb the flavors of the sauce. Stir occasionally to ensure even coating.
Remove from heat and transfer the bok choy and shiitake mushrooms to a serving dish. Sprinkle sesame seeds on top for an added crunch and flavor.
