Rinse bok choy thoroughly and pat dry, leaving leaves whole or halved depending on size.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add minced garlic, grated ginger, and sliced chilies, sautéing until fragrant and lightly golden.

Add bok choy to the pan and toss quickly to coat in the aromatic mixture.

Pour in soy sauce, rice vinegar, honey, and sesame oil, stirring to combine.

Sprinkle in chili flakes if you want extra heat.

Cook, stirring occasionally, until bok choy stems are tender but still crisp, about 4–6 minutes.

Remove from heat and sprinkle sliced green onion over top.

Garnish with sesame seeds before serving for added texture.