Stir-fried garlic and baby bok choy simmered in a rich red miso broth.
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Wash the baby bok choy thoroughly and slice them in half lengthwise.
In a small bowl, whisk together the red miso paste and 1/4 cup of the vegetable broth until smooth.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant but not burnt.
Place the bok choy cut-side down in the pan and sear for 2 minutes until lightly browned.
Pour in the remaining vegetable broth, the miso mixture, soy sauce, and sugar.
Cover the pan and simmer for 3 to 4 minutes until the bok choy stems are tender-crisp.
Drizzle with sesame oil and sprinkle with toasted sesame seeds before serving hot.
