This is a quick and easy way of cooking baby bok choy, and it makes a great dish served alongside other Chinese dishes with white rice. The initial step of blanching and cooling the boy choy isn’t strictly necessary, but the process locks in the bright green color of the vegetable, and makes the bok choy much more tender and sweet than simply stir-frying raw.
This is also a good technique for other vegetables – green beans, snow peas, snap peas, and greens can all be prepared this way.
Bring a large pot of salted water to a boil. Prepare a bowl of ice water. When the water comes to a boil, add the bok choy, and cook for one minute. Drain the bok choy, transfer to the ice bath to stop the cooking, and when cool, drain again, and dry on paper towels.
Heat the oil in a skillet over high heat. Add the garlic, and stir-fry until fragrant, about 30 seconds. Add the bok choy and toss to coat, cooking and stirring until just beginning to brown, 2-3 minutes. Add the soy sauce and mushroom sauce, stir to coat, and cook, stirring, for 1 minute. Transfer to a serving dish, season with salt and pepper, and sprinkle sesame seeds over as garnish.