Cut your bok choy in half, length-wise then wash and pat dry.
Heat the evoo in a large pan over medium-high heat then braise the bok choy, cut side down, for 1 min. Add the garlic.
Check in a couple of minutes, making sure it's just turned to a golden brown color.
Lower the heat, add stock and soy sauce, cover pan and allow it to cook for another 5 mins.
Remove bok choy to serving platter and continue to cook the liquid until it's reduced for another 2 mins.
Pour the reduced liquid over the bok choy right before serving. Sprinkle with sesame seeds.