Mince the Fresh Ginger (1).
Mince the Garlic (1 bulb).
Wash, trim and discard the rough bottoms from the Baby Bok Choy (1 pound). Separate leaves, rinse, and pat dry.
In a small bowl, combine Low-Sodium Soy Sauce (1 1/2 tablespoon), Rice Wine (1 tablespoon), and Granulated Sugar (1/2 teaspoon). Set aside.
Heat wok. Add Peanut Oil (1 tablespoon) and coat the bottom and sides of the wok.
Add garlic and ginger and stir-fry for about 30 seconds. Add bok choy and stir-fry for two minutes, or until crisp-tender. Add soy sauce mixture and cook for another 30 seconds.
Turn off heat and drizzle with Sesame Oil (2 teaspoon). Transfer to serving plate and serve hot. Enjoy!