Halve each stalk and wash well under cold running water. This is an important step to remove any dirt or grit, especially between the leaves. Pat them dry with a towel.

Peel and finely chop the garlic cloves. If you're a fan of garlic, feel free to add a bit more for an extra kick.

In a large skillet or wok, heat the sesame oil or avocado oil over medium heat. If you're using sesame oil, be careful not to overheat it as it has a lower smoke point.

Once the oil is hot, add the chopped garlic to the skillet. Sauté for about 1-2 minutes or until the garlic is fragrant but not browned.

Add the baby bok choy to the skillet. Stir and toss for about 3-4 minutes. The goal is to cook the bok choy until the leaves wilt and the stems are tender but still crisp.

Pour in the soy sauce and sprinkle the chili flakes (if using) over the bok choy. The soy sauce will sizzle a bit when it hits the hot pan. Stir everything together to coat the bok choy evenly.

Continue to cook everything together for another 2-3 minutes, stirring occasionally.

Once the bok choy is cooked, remove the skillet from the heat. Serve hot as a side dish with your favorite main course. It pairs well with rice, noodles, or grilled meats.