2tablespoonssoy sauce, preferably less sodium, or to taste
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 ¼ cup water, and cover the pan. Allow to steam for another 2 minutes until the vegetables are crisp tender.
Add the soy sauce and stir to combine everything well. Serve hot.