1 pound bok choy
1 tablespoon coconut oil
1 tablespoon sesame oil
1/4 cup water
1/2 teaspoon powdered ginger
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon honey
Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
Heat the sesame and coconut oils in a large skillet or wok over medium-high heat.
In a medium bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce and honey. Set this aside.
Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish.
Pour the sauce into the skillet or wok (watch out for splattering and steam when you add the sauce to the hot pan), and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 2 minutes. Pour over the bok choy and toss lightly to coat.