Sautéed Bok Choy in Garlic and Ginger

I still had left over of Bok Choy in the fridge when I made salmon sinigang the other day. I don't know what to do it. Then it reminds me of Asian style cooking of Bok Choy.
It was just simple. I sautéed minced garlic and grated fresh ginger in a wok. Once it brown, place the Bok Choy. Cook it for like 3 mins. Season with salt and pepper. Then add 1/4 cup of water or chicken stock just enough to soften the vegetable. Do not overcook or the Bokchoy will turned dark green and looks wilted. Season with sesame oil.