In medium glass bowl, stir together scallions, ginger, garlic and salt and crushed pepper. Set aside.

Prepare bok choy: halve, rinse, pat dry. For larger heads, cut lengthwise into quarters. Cut through white parts on the long diagonal if pieces are large.

In wok or large skillet, heat oil over medium heat. Add scallion mixture and cook, pressing down scallions and ginger for about 1 minute, until super fragrant.

Mix in tamari, vinegar and water.

Slowly add bok choy and cook, stirring continuously until bok choy leaves are wilted and white parts are still crunchy, this will take about 2 minutes.

Serve warm or at room temp. Store left overs in air tight container in the fridge for up to 5 days. It is also tasty cold.