I quite often cook bok choy – but up to now haven't found a way that felt more authentically Chinese.
I prepared the bok choy by cutting off the stalks and chopping them reasonably finely. That way they'll cook in the same time as the leaves.
I fried the bok choy is a mix of vegetable oil/sesame oil/chilli oil for no more than 3 or 4 minutes. Then splash on some fish sauce and Chinese cooking wine and it's done.
Simple and quite delicious.
Some other ways I've done bok choy – Beetroot, Avocado & Bok Choy Salad, Prawn Stir Fry with Bok Choy, Sautéed Bok Choy, Bok Choy Chilli Eggs