Spicy Bok Choy in Garlic Sauce

1 pound bok choy¼ cup water2 cloves garlic, minced or one full stalk of spring garlic, chopped fine1 tablespoon oyster sauce1 tablespoon light soy sauce1 tablespoon brown sugar1 teaspoon grated fresh ginger root⅛ teaspoon crushed red pepper flakes (Optional)1 tablespoon vegetable oil1 tablespoon sesame oil

1. Trim ends from bok choy and discard. Chop bok choy, keeping white stems and green leaves separate. Rinse, then spin or pat dry.

2. Stir water, garlic, oyster sauce, soy sauce, brown sugar, ginger, and pepper flakes together in a bowl.

3. Heat both oils together in a wok over medium-high heat. Add bok choy stems and stir-fry until they start to turn pale green, 2 to 3 minutes. Add bok choy leaves and stir-fry until wilted, 1 to 2 minutes. Remove from the heat and transfer to a serving dish.

4. Pour sauce into the wok and return to the stovetop over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes.

5. Pour sauce over bok choy and toss lightly to coat.