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Rinse the baby bok choy. Trim and discard the damaged outer leaves and root end. Keep root intact. Slice each bok choy lengthwise down the middle.
Heat oil in a large skillet or wok over medium high heat until hot. Add the garlic and saute for a 30 seconds. Add the bok choy, cut side down, and cook for 2 minutes.
Flip bok choy, push to the outer sides of pan and in the middle add soy and oyster sauces, sugar, red pepper flakes, stirring to mix. Toss to coat bok choy. Cover and reduce heat to low heat. Cook for 1-2 minutes, until bok choy is fork tender.
Uncover pan, transfer the bok choy to serving plate, pour pan drippings on top and sprinkle with (toasted) sesame seeds.