Start by rinsing the fresh bok choy thoroughly under cool running water to remove any dirt. Cut into bite-sized pieces, keeping the stalks and leaves separate.

Place a large skillet over medium-high heat and pour in 2 tablespoons of vegetable oil. Allow the oil to warm for about 1-2 minutes until it shimmers.

Once the oil is hot, add 2 cloves of minced garlic and 1 tablespoon of freshly grated ginger. Stir for about 30 seconds until golden and fragrant.

Toss the chopped bok choy stalks into the skillet and stir-fry for about 2 minutes until bright green and softened.

Gently fold in the bok choy leaves, stirring for an additional 2-3 minutes until the greens wilt slightly.

In a separate bowl, whisk together 3 tablespoons of soy sauce, 1 teaspoon of red chili flakes, and 1 tablespoon of sesame oil.

Pour the prepared sauce over the stir-fried bok choy in the skillet. Toss everything for about 1 minute.

Adjust the seasoning with salt and freshly cracked black pepper. Serve immediately.