Halve baby bok choy (slice in half or quarter them) Rinse then pat dry. Thin slice garlic and finely chop ginger. Set aside.
Aromatics: Heat a skillet over medium-high heat with 1 ½ tbsp avocado oil. When hot, add garlic and ginger, quickly season with a small pinch of sea salt and stir-fry for 8-10 seconds or until fragrant (be careful not to burn the ingredients).
Mushrooms: Add sliced mushrooms. Continue stirring and flipping for another 1 min. until the mushrooms are soft. Add a bit more oil if the skillet feels a bit dry.
Bok Choy: Add baby bok choy and cook until the color turns light green yet still crisp, about 1-2 mins. Season with salt to taste. Sprinkle with sesame seeds & drizzle with 1 tsp sesame oil before serving. Serve either hot, room temperature, or slightly chilled.
Rehydrate the dry shiitake mushrooms covered with tab water a night before using.