Add in avocado oil and garlic and saute for 1 minute.
Add in baby bok choy and soy sauce. Toss to coat in garlic and soy sauce and place cut side down in pan. Cover pan with a lid or tinfoil. Cook for 1-2 minutes or until ends have begun to wilt.
Remove lid and allow to cook for 2-3 more minutes or until bok choy is lightly browned and desired taste and consistency is reached. Try not to move bok choy too much so you get a nice char.
Drizzle with sesame oil and a sprinkle of red chili flakes. Add salt and pepper, to taste
Serve immediately or store in fridge for up to 5 days.