Prepare the Vegetables: Wash the baby bok choy thoroughly, halving them lengthwise to remove any hidden dirt. Slice the shiitake mushrooms into thin pieces.

Make the Garlic Sauce: In a small bowl, whisk together tamari (or soy sauce), rice vinegar, minced garlic, grated ginger, and sesame seeds. Set aside.

Sauté the Vegetables: Heat a large skillet or wok over medium heat. Add the vegetable broth (or water) and let it warm up. Toss in the shiitake mushrooms and sauté for 2–3 minutes until softened.

Cook the Bok Choy: Add the halved bok choy to the skillet, cut side down. Cover and let steam for 3–4 minutes, flipping halfway, until the bok choy is tender and slightly charred.

Combine with Sauce: Pour the garlic sauce over the vegetables. Stir gently to coat the bok choy and mushrooms evenly in the sauce. Cook for an additional 1–2 minutes until the sauce thickens slightly and the vegetables are well-glazed.

Serve: Remove from heat and transfer to a serving plate. Garnish with additional sesame seeds or a drizzle of toasted sesame oil if desired.