1 Tbsp Asian sesame oil
10 heads baby bok choy, halved lengthwise
1 cup (8 fl oz/250 ml) chicken broth
2 cloves garlic, thinly sliced
1 Tbsp soy sauce
1⁄2 tsp red pepper flakes
Heat a wok or frying pan over high heat.
Add the sesame oil and heat until the oil
shimmers. Add the bok choy and cook,
stirring and tossing constantly, until it starts
to wilt on the leafy ends, about 2 minutes.
Add the broth, garlic, and soy sauce, bring
to a simmer, and cook until the greens
are just tender when pierced with a knife,
2–3 minutes. Stir in the red pepper flakes.
Transfer to a platter and serve.