1. Heat the coconut oil in a medium heavy-bottom pot over medium-high heat. Add the baby bok choy to the pot, 3-4 at at time without overcrowding the pot. Brown the bok choy for 2 minutes on each side then transfer them to a plate and brown the remaining bok choy until they are all browned.
2. Add the plums, garlic, stock, coconut aminos (or soy sauce) and ginger to the pot and bring the mixture to a simmer. Add all of the bok choy back to the pan, lower the heat to medium-low, cover the pan and braise the bok choy for 5 minutes.
3. Remove the bok choy from the pot and place it on a platter, raise the temperature to medium and continue simmering the plum sauce for 5 more minutes, until thick. Pour the sauce right over the braised bok choy and enjoy.