Place the hard-boiled eggs into an airtight container with ⅓ cup soy sauce, 1 Tbsp rice vinegar, ½ tbsp Swerve brown sugar substitute and 3 Tbsp water. Stir to combine, and then marinate in the fridge for at least two hours, shaking the container slightly to coat the eggs well every 30 minutes or so.

Heat the olive oil and sesame oil in a skillet over medium heat on the stove.

Remove the outer large leaves from each baby bok choy until just a small center cluster is remaining. Place the loose leaves and bok choy centers into the heated skillet.

Sear the bok choy on both sides slightly, and then reduce the heat to medium-low and cover. Cook for 5 minutes turning if needed to prevent burning.

In a bowl, combine 1 Tbsp. soy sauce, ½ Tbsp rice cooking wine, 2 tsp minced garlic, 1 tsp ginger paste and ½ tsp Swerve brown sugar substitute.

Pour the sauce mixture over the bok choy in the skillet and saute until 5-6 minutes.

Sprinkle the bok choy with sesame seeds and green onions for garnish if desired.

Slice the soy sauce eggs in half, and serve with the bok choy.