Sautéed Baby Bok Choy with Shallot and Fish Sauce

Combine shallot, 1 teaspoon oil, and garlic in small bowl; set aside. Whisk 1 tablespoon water, fish sauce, sugar, cornstarch, and pepper flakes together in second small bowl; set aside.

Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add bok choy and remaining 2 tablespoons water and immediately cover. Cook, covered, shaking pan occasionally, for 2 minutes. Remove lid, toss bok choy, and then push bok choy to sides of skillet. Add shallot mixture to center and cook, stirring constantly, until fragrant, about 20 seconds. Stir shallot mixture into bok choy and continue to cook, stirring constantly, until all water has evaporated, stems are crisp-tender, and leaves are wilted, 1 to 2 minutes longer. Add fish sauce mixture and cook, stirring constantly, until sauce is thickened and coats bok choy, about 15 seconds. Transfer to platter and serve.