Simple Bok Choy Stir Fry

My CSA always grows bok choy in their hoop house in the spring and fall, and I really love the flavor and texture, but I feel like I continue to search for a quick and easy recipe that I can rely on, and this one makes me pretty happy--I think it is the addition of honey that helps to balance out the sweet end of the flavor spectrum. 1 pound baby bok choy 2 tablespoon soy sauce 2 tablespoons broth 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 teaspoon honey 1/4 teaspoon red chili flakes 2 tablespoons vegetable oil 1 tablespoon minced garlic 2 teaspoons minced ginger ¼ cup sliced green onions 1 teaspoon sesame seeds Rinse the bok choy with water. Shaking off any excess water and then dry using a kitchen towel or paper towels. Cut each bok choy, halved lengthwise. In a small bowl combine soy sauce, broth, vinegar, sesame oil, honey, and red chili flakes. In a wok or 12-inch nonstick skillet add 1 tablespoon vegetable oil over high heat until just smoking. Use tongs to carefully place the bok choy cut side down in a single layer in the wok, lightly press down to make contact with the surface. Cook until lightly browned without moving, about 1 to 2 minutes. Flip the bok choy over and cook the other side until lightly browned, 1 to 2 minutes. Transfer to a plate. Add 1 tablespoon vegetable oil to the wok. Add garlic, ginger and green onions, stir fry until fragrant, about 30 seconds. Add the soy sauce mixture to the wok, simmer until thickened, about 30 seconds. Add bok choy back to the wok, stir-fry and cook until the sauce glazes the greens, about 1 to 2 minutes. Transfer to a platter and garnish with sesame seeds.