Toast your flaked almonds in a pan until slightly golden.
Wash your pak choi in advance of cooking so it as a chance to drain.
Leave the leaves whole, and finely chop the stalks.
Heat your chosen oil in a wok or large frying pan, sesame oil works very well, but I used a very light olive oil. Once really hot, grate in a generous lump of ginger, at least two garlic cloves and 2 finely chopped red chillies, cook quickly then add pak choi, stir and coat for a minute or two, once the heat is off a small slosh of soy sauce and mix with two big spoons along with the toasted almonds.