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Run the bok choy under cold water to wash off dirt. You can cut the baby bok choy in half lengthwise, if you wish, but you can also leave it whole. Steam the bok choy for about six minutes, or until the base is tender and can easily be pierced with a fork or knife. There are many ways you can steam greens, including:  With an electric steamer. Fill the bottom with water as recommended by the manufacturer. Replace the steamer basket, then put in the bok choy. Put the lid on and turn the machine on. With a saucepan and steamer insert. Fill a saucepan with an inch (2.5 cm) of water. Place the metal steamer insert into the bottom of the pan. If the water comes up through the holes in the steamer bottom, pour some out. Bring the water to a boil, then place the steamer basket full of bok choy into the bottom and put the lid back on. Peel the garlic and ginger. Then mince them using a sharp knife, garlic press, or microplane grater. Heat the oil over medium heat in a small frying pan. Add the garlic and ginger and cook for one minute. Remove the pan from the heat. In a small bowl, whisk together the sugar, sesame oil, soy sauce, and lemon juice. When the ingredients are combined, whisk them into the garlic and ginger mixture. Remove the bok choy from the steamer and transfer it to a large bowl. Pour the dressing over top, and toss to coat the bok choy. Sprinkle the toasted sesame seeds onto the bok choy. Divide the salad into four portions and serve.
Steam the bok choy. Mince and cook the garlic and ginger. Mix the dressing together. Toss the salad and serve with sesame seeds.