Place a 14-inch saute pan over medium-high heat, and add the oil. When it is hot, add the crushed red pepper and cook until fragrant, about 30 seconds.
Add the bok choy, cut sides down, and cook for 1 to 2 minutes. Add the garlic, salt, wine, chicken stock, and sesame oil, and cook for 3 minutes, until the stock is mostly reduced. Add the almonds, if desired.
Turn the bok choy so that it is evenly coated. Remove from the heat and serve immediately.
Recipe courtesy of Emeril Lagasse, adapted from Emeril 20-40-60: Fresh Food Fast, Harper Studio Publisher, New York, 2009, copyright MSLO, Inc.