Heat one tablespoon of avocado oil in a large skillet over medium-high.

Season the cut sides of the bok choy with salt, then sear cut-side down, until golden brown and caramelized. You may need to do this in batches, adding more oil as needed.

Transfer to a plate. Lower the heat and add another tablespoon of oil, garlic and shallot. Cook just until fragrant, about one minute. Stir in the coconut aminos and two tablespoons of water.

Return the bok choy to the skillet, toss to coat, then cover and steam—about four minutes for baby bok choy, longer if larger—adding a splash more water if the pan begins to dry out. Once the stalks are tender, uncover and cook a minute or two more until the sauce thickens slightly.

Transfer to a platter, spoon the pan sauce over the bok choy and finish with a pinch of salt.