Wash bok choy thoroughly and chop into quarters, lengthwise. Chop green onions.

In a small bowl, whisk together maple syrup, sriracha, salt, and ginger powder until well-combined.

Heat olive oil in a large skillet [I recommend using a cast-iron if you have one!] on medium-high heat.

Place bok choy and green onions into the pan.

For the next 5 minutes, gently stir everything to prevent sticking. If you notice the oil drying up, add 1 to 2 more tablespoons to the pan.

After 15-20 minutes, the bok choy should be softening.

Pour in the sauce mixture into the pan and stir. It should sizzle quite a bit – this is normal.

Continue cooking for 3-5 minutes as the sauce thickens. Remove from the heat and serve. This would be great over rice or quinoa!