1. Cut bok choy lengthwise into 4 to 6 pieces, keeping the root intact. Mince ginger and garlic.
2. In a large pan on medium heat, sauté garlic and ginger with 2 tablespoons of sesame oil until fragrant (about 2 minutes). Add bok choy with salt and pepper to taste, then turn heat up to medium-high.
3. Drizzle soy sauce and the remaining 2 tablespoons of sesame oil on top of the bok choy. Add the water and cover the pan with a lid.
4. Steam bok choy for 5 minutes with the lid on. Flip over or reposition in the pan and then steam 5 more minutes with the lid on.
5. Once the bok choy is starting to become tender (steam longer if it still seems tough), remove the lid and sauté for 2-3 more minutes (some of the moisture will evaporate).
6. Finish with a sprinkle of sesame seeds.
