When you saute something, you cook it quickly over strong heat with a little oil. Most vegetables can be eaten raw, and it's difficult to undercook, and easy to overcook, so err on the "undercooked" side. I used a little olive oil with some crushed and minced ginger and garlic. I added only the chopped bok choy, salt, lemon pepper, szechwan pepper, and some fresh herbs (cilantro, globe basil) from the garden. Bok choy is especially common in Chinese cuisine, and I tried to use traditional flavors, but omitting soy sauce.