Prepare the bok choy by slicing it into 1-inch pieces, cut diagonally across the stem.
In a large frying pan with a tight fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and saute, stirring constantly, until fragrant but not brown, about 30 seconds.
Add the bok choy and fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce (or coconut aminos instead if you want a gluten free option) and water. Cover and cook about 1 minute.
Uncover and sauté, stirring occasionally, until the greens are just wilted, stalks are just tender, and most of the water has evaporated (about 2 minutes).
Remove from heat. Stir in the sesame oil and season with salt if desired.
If you are following an Ideal Protein protocol: One serving of this recipe (half) counts as 2 cups of select vegetables.