## Instructions (Continued)
1. **Prepare the bok choy:** Wash the bok choy thoroughly. Separate the stalks from the leaves. Slice the white parts into 1/2-inch pieces and roughly chop the green leaves.
2. **Heat the pan:** Heat the sesame oil in a large skillet or wok over medium-high heat.
3. **Sauté aromatics:** Add the minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
4. **Cook the white parts:** Add the sliced white parts of the bok choy to the pan. Stir-fry for 2-3 minutes, until they start to become tender-crisp.
5. **Add the sauce:** In a small bowl, whisk together the soy sauce, rice vinegar, sugar (if using), and red pepper flakes (if using).
6. **Stir-fry the green parts:** Add the chopped green leaves of the bok choy to the pan along with the water or vegetable broth. Pour in the sauce mixture.
7. **Finish the stir-fry:** Cook for another 2-3 minutes, stirring constantly, until the green leaves are wilted but still vibrant, and the sauce has slightly reduced.
8. **Serve immediately:** Transfer the Ginger-Garlic Bok Choy Stir-Fry to a serving dish and enjoy!
**Short Tips**
* Don’t overcrowd your pan; cook in batches if necessary to ensure everything stir-fries evenly.
* For extra crunch, sprinkle with toasted sesame seeds before serving.
* This side dish is fantastic with grilled chicken, fish, or tofu.
* Adjust the amount of ginger and garlic to your taste preference.
* If you like it spicier, add a bit more red pepper flakes!
