How to Cook Bok Choy

450 g baby bok choy
2 tbsp soy sauce
¼ tsp SIDS CRAZY SALT
2 tbsp vegetable stock
1 tbsp rice vinegar
1 tbsp sesame oil, divided
1 tsp raw bush honey
⅛ tsp red chilli flakes
2 tbsp rice bran oil, divided
1 tbsp minced garlic
2 tsp minced ginger
¼ cup thinly sliced spring onions
¼ tsp 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, SIDS CRAZY SALT, stock, vinegar, 2 tsp of sesame oil, honey and red chilli flakes.
In a wok or 30 cm nonstick frypan, add 1 tablespoon rice bran oil and 1 teaspoon of sesame oil over high heat until just about 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, being careful of spatter. Cook until lightly browned without moving, about 1-2 minutes. Flip the bok choy over and cook the other side until lightly browned, 1-2 minutes. Transfer to a plate.
Add 1 tablespoon rice bran oil to the wok. Add garlic, ginger and spring 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 1-2 minutes.
Transfer to a platter and garnish with sesame seeds.