Ingredients: 1 lb baby bok choy, halved lengthwise 1 tablespoon sesame oil 3 cloves garlic, minced 2 tablespoons soy sauce 1 tablespoon oyster sauce (optional for richness) 1 teaspoon rice vinegar 1/2 teaspoon sugar 1 tablespoon water Toasted sesame seeds, for garnish Red pepper flakes, optional for heat Directions: In a small bowl, mix soy sauce, oyster sauce (if using), rice vinegar, sugar, and water. Set aside. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and sauté for 30 seconds until fragrant. Add baby bok choy cut-side down and cook for 2–3 minutes until slightly browned. Flip and cook another 2 minutes. Pour in the sauce mixture, toss to coat, and cook for another 2–3 minutes until bok choy is tender and the glaze slightly thickens. Transfer to a serving plate and sprinkle with sesame seeds and red pepper flakes if desired. Serve warm. Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Kcal: 90 per serving Servings: 4
