Sauce

• 1/2 cup vegetable broth
• 2 Tablespoons Tamari (premium soy sauce, contains more soy beans than regular soy sauce)
• 2 Tablespoons ginger root, peeled and grated

Vegetables

• 2 teaspoons sesame oil
• 1 medium yellow onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 head bok choy, chopped and separated (white stalk pieces from green leaf pieces)
• 1 medium to large  bell pepper, seeds, stem and membranes removed, cut to bite-sized pieces
• 1 cup or 1 small cellophane package snow peas
• 1/2 cup shredded carrots

Create sauce first; mix all three ingredients in a small bowl and set aside for later use.

Heat very large, non-stick skillet over high heat for 45 seconds.  Pour in the oil and swirl to coat hot pan.  Sautee the garlic and onion until lightly browned.  Add the white chopped bok choy stalks and stir fry 2 minutes.  Add the pepper and carrots and stir fry 2 more minutes.  Add snow peas and green bok choy pieces and stir fry 1 more minute.

Serve warm with brown rice.

This very large stir-fry can serve 6-8 people.