Karate chop the bases of the Bok Choy(hi yah!) and separate the outer leaves from stalks. Rinse and dry.
Heat a wok or large frying pan over medium-high heat until the point you wouldn’t touch it barehanded. Add olive oil, garlic, and ginger, swish around once; add mushrooms, carrots, broccoli, and cauliflower and stir-fry until they just begin to soften about 3 minutes.
Add rice wine, Bok choy leaves, and the stalks and toss with tongs(oh yeah, you need tongs or improvise with whatever)until they begin to wilt, about 1 minute. The wok may seem crowded, but the leaves will wilt making room.
Add soy sauce, sesame seeds, salt, and pepper. Keep tossing it about until the bok choy and veggies are soft enough for your liking.
And BAM! You’re done son