The bok choy I used for this gluten-free stir fry (aren't most? oh, no: lo mein) were not quite baby bok choy, more like middle school, and nowhere near all grown up, but you probably could do well with this recipe with any type of bok choy, as long as the pieces you end up with are a smallish bite-size.
2 T peanut or other oil
2 heads bok choy, green and white sections sliced or shredded (about 3 cups shredded)
1 onion, sliced
1 two-inch piece fresh ginger, peeled and minced
1 cup sliced red, green and/or yellow peppers
2 oz cashews
4 large mushrooms, sliced
1 6 oz can water chestnuts, rinsed well, each chestnut halved
1 1/2 cups bean sprouts
2 T tamari
1/2 tsp cornstarch
2 T toasted sesame oil
Saute onions, mushrooms, peppers and cashews in oil until cashews are golden.
Raise heat to medium high, add tamari, water chestnuts, ginger, bean sprouts, stirring well for a minute.
Remove 1T liquid from pan and mix with cornstarch. Pour mix into pan and stir.
Serve in two bowls, with 1T toasted sesame topping each bowl's contents.
Add additional tamari to the dish if desired.