Rinse the baby bok choy under cold water, fanning the leaves to remove grit. Trim the root end if still attached and halve or quarter lengthwise depending on size so stems and leaves cook evenly. Pat dry with paper towels or a clean kitchen towel.

Mince aromatics

Peel and finely mince the garlic. Peel and thinly grate or mince the ginger to yield about 1 teaspoon. Slice the scallions on a bias into 1/4-inch pieces, keeping whites and greens separate.

Mix sauce

In a small bowl combine light soy sauce, oyster sauce, sesame oil, rice wine (or sherry), chicken/vegetable broth, sugar, red pepper flakes, salt, and black pepper. Stir until sugar dissolves. If using a thicker glaze, mix cornstarch with cold water to form a slurry and set aside.

Cook

Heat pan

Place a large skillet or wok over medium-high heat. Add the neutral oil and swirl to coat. The pan should be hot but not smoking.

Sear bok choy stems

Add the bok choy cut-side down in a single layer (do in batches if needed). Let cook undisturbed for 1 to 2 minutes until the cut stems develop light browning.

Add aromatics

Flip the bok choy so leaves are on top and push them to the side. Add the minced garlic, grated ginger, and the white parts of the scallions to the hot area and stir for about 20–30 seconds until fragrant. Be careful not to burn the garlic.

Deglaze and steam

Pour the prepared sauce into the pan around the bok choy. If using the cornstarch slurry, add it now. Immediately cover the pan with a tight-fitting lid or a sheet of foil and let steam for 1 to 2 minutes until stems are just tender and leaves are wilted but bright green.

Finish

Remove the lid. If you added a cornstarch slurry, stir the sauce to thicken slightly and coat the bok choy. Toss gently to distribute the sauce and adjust seasoning with a pinch more salt or soy if desired. Drizzle with remaining sesame oil if desired.

Garnish and serve

Transfer the bok choy to a serving plate. Sprinkle the green parts of the scallions over the top and, if desired, a few sesame seeds or a light squeeze of fresh lemon or lime. Serve immediately as a side dish.