Rinse meat in cold water and dab moisture with paper towel. Then slice meat as needed.
Combine meat, ginger, sake and salt into a ziplock bag. Gently message seasoning into the meat. Refrigerate for 30min.
Slice garlic, cut vegetables and set aside.
Bring a skillet to high heat. Add little cooking oil and cook half batch of meat at a time, until golden brown. Use paper towel to dab excess oil as you cook.
When the second batch of meat is almost done cooking, move them to one side. On the other side, toss in the garlic, baby bok choi, onion, mushroom & carrot. Cook for 1-2 min or until slightly wilted.
Prep the table with raw vegetables, rice and dips. Serve hot from the pan.