1 t vegetable or peanut oil
1 medium-sized bunch of bok choy
1-1/2 T cider vinegar
1-1/2 T Tamari or soy sauce
1 t sesame oil
2 t powdered ginger
1/2 t sugar
1 clove garlic, minced
2 t black sesame seeds (optional)

Wash the bok choy and dry, removing excess water from the leaves. Cut the long pieces in half so they will fit in your skillet.

In a large skillet, preferably cast-iron, heat oil on high. Lay the stem pieces side-by-side in the skillet, then add the pieces that have both stem and greens so that the white stems are touching the skillet. Turn occasionally with tongs. The goal is to lightly brown the stems, allowing the greens to cook on top a little more slowly. This takes about 5 minutes.

Meanwhile, combine the remaining ingredients except the sesame seeds in a small bowl.

Remove the cooked bok choy from the hot skillet. Stir the glaze into the skillet. Allow to boil for about a minute — it will thicken. Return the bok choy to the skillet and toss with the glaze. Serve immediately, topped with black sesame seeds.