Chinese Stir Fry - Anastasia & Taylor

Ingredients:
4 T vegetable oil
1 T minced fresh ginger
1/4 t. crushed red chili flakes
1/2 red onion, trimmed and cut into 4 wedges, layers separated
2 heads baby bok choy, trimmed, cut lengthwise in quarters
1/4 lb. chinese broccoil stems and leaves separated, cut into 1 inch pieces
14/ lb. green beans
6 scallions, trimmed, 5 cut diagonally into 1 inch pieces, 1 thinly sliced and reserved separately
1/4 head napa cabbage, leaves cut crosswise into 1 inch wide strips
2/3 cup chicken broth
1T soy sauce
1 T cornstarch, dissolved in 1 T cold water

Directions:
Heat a large wok over high heat and add 2 T of oil. When the oil is hot, add the ginger, garlic and chili lakes and stir fry just until they are aromatic and set them aside.

Add the remaining oil to the wok. When it is hot, add the onion pieced and stir fry until they turn glossy and bright 1 to 2 min.

Add the bok choy and broccoli stem pieces. Stir fry 1 to 2 mins. more. Add the beans and the scallion pieces. Continue stir frying until they are bright green and glossy, 1 to 2 min.

Add the napa cabbage and the chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir frying until the vegetables are all tender crisp about 2 minutes more.