2tablespoonssoy sauce(preferably less sodium; or to taste)
Instructions
Heat the oil in a wok or large skillet over high heat. Add the onions and carrots and stir-fry for 5 minutes until the vegetables start to become tender. Add the bok choy, bell pepper, ginger, and garlic and stir-fry for 3 minutes until everything is almost tender, then add 1/4 cup water and cover the pan. Allow to steam for another 2 minutes until the vegetables are crisp and tender.
Add the soy sauce and stir to combine everything well. Serve hot.
Notes
If you want to make your stir-fry look a bit more upscale, it’s all in how you cut the vegetables. The carrots can be cut on the bias, which means diagonal slices, and this somehow gives the stir-fry a bit more elegance. If elegance is what you’re going for in a stir-fry. I also like to cut my sugar snap and snow peas in half on a diagonal for the same reason, and you can add those here if you wish.