Heat a large skillet or wok over medium-high heat. Add the oil and heat until shimmering; swirl oil to coat. Add the baby bok choy, cut sides down. Allow to sear nicely. Transfer to a plate.
Add the shallots, garlic, and fresh ginger to the skillet. Sauté for 30-60 seconds. If needed, add a little more oil or a bit of water so they don't burn.
Next, add the fresh squeezed orange juice, tamari, and sesame oil to the skillet or wok. Bring to a simmer, stirring occasionally, and allow the liquid to reduce in volume by about half.
Lower the heat and add the baby bok choy back to pan. Cover and cook for 5-6 minutes, or until tender. Serve topped with a drizzle of pan juices, toasted sesame seeds, and red pepper flakes, if desired.