Place the carrots in a sauté pan and cover with water. Bring the carrots to a simmer.
Cook until the carrots are tender (about 10 to 15 minutes). You can check their tenderness by piercing them with a fork. Once cooked drain well.
In the meantime, heat the olive oil in a pan over medium heat. Add in the bok choy and sauté for 3 to 5 minutes, until it is tender but still crisp. Season with salt and pepper to taste.
Toss the carrots with sesame oil and bok choy. Taste and adjust the seasoning with salt if needed.