Directions 6 steps | 20 Minutes
Rinse the baby bok choy of any dirt and debris. Drain and set aside.
In a large skillet or a wok over medium-high heat, heat the avocado or grapeseed oil. Once the oil shimmers, stir in the garlic cloves, grated ginger and red pepper flakes. Cook until fragrant, less than 1 minute.
Stir in the drained bok choy.
Add the vegetable stock to the skillet and cover with a lid.
Let the bok choy cook, for 2-3 minutes, or until the leaves are wilted and the bok choy is crisp-tender. Remove the lid and season to taste with salt and pepper.
Transfer the bok choy to a serving platter and drizzle with toasted sesame oil and sesame seeds. Serve as a side dish or as a meal with a side of rice. Enjoy!
- If baby bok choy is unavailable, regular bok choy can be substituted. Regular bok choy should be halved before cooking.