Cut Bok Choy white stems into one-inch pieces. Cut leaves into shreds but keep separate from white stems

Remove stalk from broccoli and peel off outer skin, then cut into slices. Break up broccoli into small florets. Keep florets separate from the stalks.

In a wok or large skillet, heat the water to boiling then add the bok choy stems and the broccoli stalks and lower to a simmer covered. Simmer for four minutes then add red bell peppers and broccoli florets.

Uncover and raise heat to high and cook just until vegetables are tender, about four more minutes. Try not to overcook**, they need to be a bit crunchy.

Add the bok choy leaves along with oil, garlic and ginger and toss and cook for just a minute.

Add soy sauce, toss and serve.