Start by washing the baby bok choy thoroughly to remove any dirt. Trim the ends and slice them in half lengthwise. Mince the shallot, ginger, and garlic. Set everything aside in small bowls for easy access.
In a large skillet or wok, heat the olive oil and dark sesame oil over medium heat. Allow the oils to warm up, releasing their fragrant aromas.
Add the diced shallots to the skillet and sauté for about 2 minutes, or until they become translucent. Next, stir in the minced ginger and garlic, cooking for an additional minute until fragrant.
Carefully place the halved baby bok choy in the skillet, cut side down. Let them sear for about 2-3 minutes, allowing them to develop a bit of color.
Add the garlic chili sauce, soy sauce, rice vinegar, and chicken or vegetable stock to the skillet. Stir to coat the bok choy evenly and cook for another 3-4 minutes until the bok choy is tender but still has a slight crunch.
Once cooked, remove from heat and transfer the sauted baby bok choy to a serving dish. Sprinkle with white and black sesame seeds, and top with chopped scallions for a fresh finish. Serve warm and enjoy!
