In a small bowl, whisk together the mirin, lime juice, vinegar, and Sriracha.
¼ cup mirin, 1 tablespoon fresh lime juice, 1 tablespoon rice vinegar, ¼ teaspoon Sriracha
Heat a ½ tablespoon of coconut oil in a large skillet over medium heat. Once hot, add the ginger, garlic, and a tablespoon or two of the mirin mixture. Cook for about 1 minute or until the garlic begins to soften.
1½ tablespoons fresh ginger, 1½ tablespoons coconut oil, 2 cloves garlic
Stir in the remaining mirin mixture and cook until slightly thickened, about 1 minute.
Remove from the heat and add sesame oil. Pour into a small heatproof bowl and cover.
1 tablespoon sesame oil
Add the remaining tablespoon of coconut oil to the skillet and increase the heat to medium-high. When the oil is shimmering, add the bok choy, cut-side down.
1½ tablespoons coconut oil, 2 pounds baby bok choy
Cover and cook, stirring occasionally, for about 3 minutes. Next, flip the bok choy, cover, and cook for an additional 2 minutes or until crisp-tender and browned on the edges.
Transfer to a serving dish and drizzle with dressing. Serve immediately.