Trim & wash: Slice each bok choy head in half lengthwise and rinse under cold water, gently opening leaves to remove soil.

Drain well: Shake off excess water — a little moisture helps steam the stems later.

Heat your pan: Warm the wok or large skillet over medium-high heat. Add neutral oil.

Aromatics first: Add garlic (and ginger if using). Stir constantly 30–45 seconds until fragrant — don’t let it brown too much.

Add bok choy: Place bok choy cut-side down first. Stir-fry 2–3 minutes until stems begin to soften.

Sauce time: Drizzle soy sauce and sesame oil. Sprinkle red pepper flakes if using. Toss to coat.

Steam gently: Cover (or add a splash of water) for 1–2 minutes until stems are tender but still vibrant green.

Season: Taste and adjust with a pinch of salt and pepper.

Plate: Transfer to a platter and garnish with sesame seeds and green onions.