Separate the bok choy leaves and stems. Cut the leaves into 4cm pieces and the stems into quarters lengthwise, then slice into 4 equal sections. Trim the root of the shimeji mushrooms and separate them. Slice the garlic thinly and remove the core.

Heat sesame oil, garlic, and red chili in a frying pan over low heat until fragrant. Add the bok choy stems and shimeji mushrooms, then stir-fry over medium heat until softened.