Trim the bok choy.

Separate the leafy portion from the stalks.

Cut both the leaves and stalks into large matchstick sized pieces, keeping them separate.

Heat a large heavy skillet until hot.

Add peanut oil and coat the pan.

Add the bok choy stems and stir fry for about 5 minutes.

Add ginger and garlic and stir fry briefly.

Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, salt and pepper to taste.

Cover the skillet, reduce heat to medium low, and cook until bok choy is tender and glazed with sauce, about 5-8 minutes.

Remove the cover, sprinkle with sesame seeds, and increase heat to medium high.

Cook until liquid evaporates, about 2-3 minutes.