After marinating the tuna for an hour in soy sauce, ginger powder, garlic powder, and a few drops of sesame oil John coated the pieces with black and white sesame seeds. Then he seared it for two minutes on each side. The rice was made earlier in the day and reheated.
I made the bok choy. Since the pieces I had were larger I cut each one in half. I followed the recipe below which ended up with some extra sauce to put on the rice. This was a really healthy and delicious dinner.
Bok Choy in Oyster Sauce
1 tablespoon soy sauce
3½ tablespoons oyster sauce
Pinch of sugar
2 tablespoons rice vinegar
1 tablespoon neutral oil
1 tablespoon sliced or minced garlic
4 to 6 bunches of baby bok choy, approximately 1½ pounds, cleaned, with ends trimmed (divided in half if large)
Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. (Be careful not to burn garlic!) Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the sauce over the greens and serve.