3 to 4 cloves of garlic (minced)

1 cup shiitake mushrooms (sliced, substitute with Ali'i Oyster mushrooms from Hamakua Mushrooms)

2 teaspoons canola oil or other high-heat oil

1 tablespoon soy sauce (use tamari or another substitute to keep it gluten-free) 

1 bok choy (chopped)

5 to 6 scallions or green onions

1/4 cup vegetable broth

2 teaspoons fresh ginger (minced or grated)

2 teaspoons sesame oil

2 tablespoons sesame seeds (optional)