Rinse the bok choy thoroughly under cold water and slice it in half lengthwise, then cut into 2-inch pieces.

Heat 2 tablespoons of olive oil in a large skillet over medium heat for about 1 minute until shimmering.

Add 2 minced garlic cloves and sauté for about 30 seconds until fragrant.

Add the prepared bok choy to the skillet and sauté for 3-5 minutes until the leaves are tender and vibrant green.

In a small bowl, mix together 1 tablespoon of grated fresh ginger, 1 teaspoon of red chili flakes, 2 tablespoons of soy sauce, 1 tablespoon of honey, and the juice of half a lime.

Pour the ginger chili sauce over the sautéed bok choy and stir gently to coat, cooking for an additional 2-3 minutes.

Remove from heat and serve the Bok Choy with Ginger Chili Sauce immediately.