3baby bok choy4 oz each, rinsed and dried, halved lengthwise
2tablespoonsreduced-sodium soy sauceor use a gluten-free alternative
¼teaspoonred pepper flakes
Heat the oil in a large 12-inch lidded skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds.
Add the bok choy in a single layer, cut side down. Drizzle it with soy sauce and rice vinegar.
Cover the pan and cook until the bok choy's core is fork-tender, 3-5 minutes. If the bottom of the pan becomes too dry, add a tablespoon or two of water.
Remove the pan from the heat. Arrange the bok choy on a serving plate. Drizzle the pan juices on top, then drizzle it with the sesame oil and sprinkle with red pepper flakes. Serve immediately.
There's no need to add salt to this dish. The soy sauce adds plenty of saltiness. Although if you use a gluten-free soy sauce alternative, you might need to adjust the seasoning accordingly. Simply taste and decide for yourself.Variations:
You can add grated fresh ginger in addition to the garlic. You can add both of them at the same time.
Instead of red pepper flakes, add a tablespoon of hot pepper sauce when you add the soy sauce and rice vinegar. Just remember that cooking pepper sauce can create fumes that some people are sensitive to.