Step 1

In a small bowl, stir together the Shaoxing wine, soy sauce, sesame oil, ¼ teaspoon pepper and 1 tablespoon water; set aside.

Step 2

In a 12-inch skillet over medium-high, combine the neutral oil and garlic; cook, occasionally turning the cloves, until the garlic is golden, about 3 minutes. Add the chilies and cook, stirring constantly, until fragrant, about 1 minute. Push the garlic and chilies to the side of the skillet, then add the bok choy to the center. Increase to high and cook, stirring and turning with tongs, until the greens begin to wilt, 1 to 2 minutes.

Step 3

Add the Shaoxing-soy sauce mixture, cover and cook until the bok choy stems are tender-crisp and the leaves are bright green, 2 to 3 minutes; stir once about halfway through. Transfer to a serving dish and drizzle with additional sesame oil.

Step 4

Toasted sesame seeds OR chili oil OR both