Pair this low-calorie, low-carb side dish recipe with chicken or beef. Look for baby bok choy, a mild vegetable with pale-green stalks and leaves, in produce aisles and Asian food markets throughout spring and summer.
Cut any large pieces of baby bok choy in half lengthwise. Rinse bok choy in cold running water. Shake gently to remove water. Drain well. Set aside.
In a large skillet heat oil. Cook bread crumbs in hot oil for 1 minute or until just beginning to brown. Add garlic. Cook and stir for 1 minute more or until crumbs are golden brown. Using a slotted spoon, remove crumb mixture from skillet. Set aside. Add bok choy to hot skillet. Cook, uncovered, for 3 to 5 minutes or until stalks are just heated through and leaves are wilted, turning often. Transfer to a serving dish. Toss with crumbs, drizzle with soy sauce. Sprinkle with sesame seed. Makes 4 side-dish servings.