Cut the ends off the bok choy and then cut the larger part of the stem off and slice as you would celery. Set this aside and then cut the bok choy leaves into large pieces.

Heat the olive oil in a large skillet and when hot add in the ginger root and stir for about 1 minute. Add in the bok choy stems and the garlic and stir for another 2 minutes. Add in the leaves from the bok choy, the soy sauce, sugar and chicken broth/water and stir for about 2-3 minutes; then add in the peas, sesame oil and crushed red pepper. Cover foe 2-3 minutes longer. Do not overcook as you want your peas to stay a bright green. Serve immediately.

Bon Appetit!