Step 1: Thoroughly wash the bok choy. For baby bok choy, cut in half lengthwise. For larger bok choy, separate stalks and chop white parts into 1-inch pieces, and green leaves into 2-inch ribbons.
Step 2: Heat the neutral oil in a large wok or skillet over medium-high heat until shimmering.
Step 3: Add the minced garlic (and grated ginger, if using) to the hot oil. Sauté for about 30-45 seconds, until fragrant, being careful not to burn the garlic.
Step 4: If using larger bok choy, add the white stalk pieces to the pan first. Stir-fry for 2-3 minutes until they start to soften.
Step 5: Add the green leaves (and baby bok choy halves if using) to the pan. Continue to stir-fry for another 2-4 minutes, or until the leaves are wilted and the stalks are crisp-tender. You want them cooked but still with a slight bite.
Step 6: Pour the soy sauce and sesame oil (if using) over the bok choy. Add red pepper flakes now, if desired. Toss everything together quickly to coat evenly, for about 15-20 seconds.
Step 7: Remove from heat immediately to prevent overcooking. Serve the Sauteed Bok Choy warm, garnished with toasted sesame seeds if desired. Enjoy your perfect Sauteed Bok Choy!