Tender Baby Bok Choy Stir-Fry

1. Prep the bok choy. Halve lengthwise so the stems stay attached and are easy to flip. Rinse thoroughly, especially near the base and between layers, then shake and pat dry.
2. Mix the sauce. In a small bowl, whisk soy sauce (start with 1/4 cup), broth (or water), rice vinegar, honey, sesame oil, and chili crisp (if using). Keep the cornstarch slurry in a separate bowl for now.
3. Sear the bok choy. Heat a large skillet or wok over medium-high heat. Add neutral oil. Place bok choy cut-side down in a single layer (work in batches if needed). Sear 2 to 3 minutes until lightly browned.
4. Add aromatics. Flip bok choy and push it to the sides. Add garlic and ginger to the center. Stir for 20 to 30 seconds until fragrant. If the garlic starts to brown too fast, lower heat slightly.
5. Steam to crisp-tender. Pour in the sauce (not the slurry yet). Cover and cook about 2 minutes, just until the leaves wilt and the stems are crisp-tender. Doneness cue: the tip of a knife should slide into the thick stem with slight resistance.
6. Thicken and gloss. Uncover and push bok choy to the sides. Stir the cornstarch slurry again, then pour it into the bubbling sauce in the center. Stir until glossy, 30 to 60 seconds, then gently toss or spoon the sauce over the bok choy to coat.
7. Taste and finish. Taste and adjust with a splash of vinegar for brightness. Add 1 to 2 tbsp more soy sauce only if needed, or a tiny pinch of salt as a last resort. Serve hot with sesame seeds and scallions.

Weeknight note: If your pan is crowded, cook the bok choy in two batches and combine at the end with the sauce. Crowding equals steaming equals less crisp edges.