To make the sauce, whisk together 1 tsp sesame oil, tahini paste, lemon juice, chili flakes, 2 tbsp water, salt and minced garlic until combined. Set aside.

Wash bok choy thoroughly and drain well. Preheat a large pan over medium heat while you cut the stalks in half through the stem. To sauté the bok choy, arrange on skillet and sprinkle the other 1 tsp of sesame oil and 3 tbsp water over the greens. Sauté until the leaves have wilted and the stems are cooked but still a little crunchy (about 3-5 min)

Pour lemon tahini sauce over bok choy and stir to coat (about 1 minute). Turn off the heat and transfer to a plate. Serve immediately with some rice or noodles!