Sautéed Bok Choy

In a large frying pan, heat oil over medium-high heat until shimmering. Add the garlic, ginger and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add the book chop and mix into the garlic-ginger mixture until coated, about 1 minute. Ad 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 sesame oil and season with salt.