Make sure you have roasted garlic made before you make this recipe. Check out the Notes below for a perfectly roasted oil free garlic recipe.
Slice the end off your bok choy and discard. Place the bok choy into a large bowl and fill with cold water. Swish around using your fingers or a vegetable brush and gently scrub them until thoroughly clean. The grit will fall to the bottom of your bowl. Lift the leaves out of the bowl and give them a quick rinse under the faucet before placing them onto a clean kitchen towel to dry.
Discard the water from the bowl and give it a rinse. Add the minced roasted garlic to the bowl and set aside for now.
Chop the bok choy, slicing the thicker bottom portions thinner than the leaves (about 1/2 - 1 inch in size). Keep the cut stalks separate from the leaves.
Heat a medium-sized skillet over medium heat for 2 minutes. Add the thicker bok choy stems and cook for 3 minutes, stirring occasionally.
Lower heat to medium-low, then add the leaves and sesame seeds to the skillet. Cook for 2 minutes, stirring frequently, until the leaves turn bright green and the stems have softened.
Transfer the bok choy to the bowl with the roasted garlic and add a bit of coconut aminos and stir well to combine. Add salt and pepper to taste.