Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the fast, stir-fried side dish.
1 pound baby bok choy
1 tablespoon sesame oil
½ teaspoon chile flakes
2 cloves garlic, minced
Sea salt and freshly ground black pepper, to taste
Trim bottoms off of bok choy and cut leaves crosswise into 3/4-inch slices. Fill a large bowl with cold water. Swish the bok choy around in the bowl to remove any grit, then transfer the bok choy to a salad spinner and spin dry.
Wipe the bowl out and whisk together sesame oil, chile flakes, garlic, salt and pepper. Toss bok choy with dressing.
Heat a wok or large skillet over high heat. Saute bok choy for 10 minutes, tossing fairly frequently with tongs, until tender. Transfer back to bowl and toss with any remaining dressing.