Sauté Garlic: Heat olive oil in a large skillet or wok over medium-high heat. Add garlic and sauté for about 30 seconds until fragrant.
Cook Bok Choy: Place baby bok choy halves cut side down. Cook undisturbed for 2–3 minutes until the bottoms are lightly browned. Flip and cook another 2–3 minutes until tender but still crisp. Season with salt and pepper.
Prepare Vinaigrette: In a small bowl, whisk together lemon juice, lemon zest, honey (if using), and soy sauce.
Combine: Remove bok choy from heat and drizzle with the lemon vinaigrette. Toss gently to coat.
Toast Almonds: In a dry skillet over medium heat, toast sliced almonds until golden and fragrant, about 2–3 minutes. Sprinkle over the bok choy before serving.
Serving and Storage Tips
