2 garlic cloves, minced
2 tablespoons vegetable oil
1 teaspoon freshly grated ginger
¼ teaspoon red pepper flakes
2 medium size bunches or 1 large bunch of bok choy, cleaned ends trimmed and cut on the bias into 1-inch pieces
1 tablespoon of soy sauce (use tamari for gluten free)
1 tablespoon of water
¼ teaspoon toasted sesame oil
¼ cup roasted almonds
In a large frying pan with a tight fitting lid, heat the vegetable oil until shimmering.
Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
Add the bok choy, and using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute.
Add the soy sauce and water, cover and cook until steam accumulates, about 1 minute.
Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
Turn off the heat, stir in the sesame oil, and season with salt if desired.
Serve it over rice with the almonds sprinkled on top.