Trim stem ends of gai choy and thinly slice stalks; set aside. Coarsely chop leaves; set aside separately from stalks.
In large nonstick skillet, heat vegetable oil over medium-high heat; add sesame oil. Add onion and garlic; cook and stir 1 minute. Stir in fish sauce and sugar. Add gai choy stalks; cook and stir 2 to 3 minutes or until crisp-tender.
Stir in gai choy leaves. Cook and stir 1 minute or just until leaves wilt.
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