Thoroughly wash 1 cup of cherry tomatoes, 1 pound of baby bok choy, and 1-inch piece of fresh ginger under cool, running, drinkable water. Halve the cherry tomatoes. Cut baby bok choy into 2-inch pieces. Peel the ginger with a spoon, then finely mince (aim for 1 tablespoon). Mince 3 cloves of garlic.
In a large sauté pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Once hot, add mincedginger and minced garlic. Cook until fragrant, about 1 minute.
Add the vegetables to the pan and cook until they start to wilt, stirring constantly, about 4 minutes.
Add 2 tablespoons of soy sauce, 2 tablespoons of chicken broth, 2 tablespoons of toasted sesame oil, and 1 tablespoon of rice vinegar. Cook for 1 minute.
Season with a pinch of flake salt. Serve warm with hot sauce, if desired. Eat up, Mama!