Begin by thoroughly washing the bok choy under cold water to remove any dirt and grit. Once cleaned, chop the bok choy into bite-sized pieces, ensuring to keep the stalks and leaves separate.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until it shimmers.

Add 2 cloves of minced garlic and 1 tablespoon of grated ginger to the hot oil. Sauté for about 30 seconds until fragrant.

Introduce the bok choy stalks into the skillet, stirring frequently for about 2 minutes until slightly tender.

Incorporate the bok choy leaves into the skillet, and stir-fry for another 2 to 3 minutes until they wilt and turn bright green.

Mix together 2 tablespoons of low-sodium soy sauce, 1 teaspoon of red chili flakes, and 1 teaspoon of sesame oil in a small bowl.

Pour the sauce over the cooked bok choy in the skillet, tossing everything together to ensure even coating. Cook for an additional minute.

Taste and adjust the seasoning with salt and pepper as desired. Serve immediately.