It's nice to have a quick and easy side dish that comes together under 30 minutes.  I bought a lot of baby bok choy because they looked so good at the market  to make Poached Bok Choy (with Pork Belly) / Pork / Recipes | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)

I had a jar of garlic chili crisp oil that was almost empty and thought why not try another way with a spicy version without separating the green & white parts and boiling a big pot of water first.  I guess Asian markets don't have scales to weigh produce for impulse shoppers like me and over buy and turns into a new side dish to add to my rotation. I added leftover pork belly chopped to make this a heartier meal with rice, I suppose this could be a good vegetable only dish. 

• 2 pounds baby bok choy
• 2 T tallow or cooking oil Tallow / Brisket / BBQ Smoke / Recipes | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)
• 2 T minced garlic Garlic Ice Cube / Helpful Hacks | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)
• 2 T minced ginger Ginger Ice Cube / Helpful Hacks | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)

Sauce

• 3 T Garlic Chili Crisp Oil
• 2 T shoyu
• 1 T Chinese wine
• 2 t sesame oil
• ½ t monk fruit

Instructions

1. Cut baby bok choy lengthwise in half, trim the rough white root ends
2. Clean the halved bok choy under water and dry in a colander
3. Combine the sauce ingredients and set aside (garlic chili crisp oil, shoyu, Chinese wine, sesame oil, monk fruit)
4. Heat tallow/cooking oil in wok over medium low heat
5. Add minced garlic and ginger, stir until fragrant, about 15 seconds
6. Increase heat to medium high
7. Add bok choy and ¾ C water to pan
8. Stir fry about 2-4 minutes until bok choy has softened.