Stir-Fried Chinese Vegetables

ingredients

4 tbs peanut oil or vegetable oil
1 tbs minced fresh ginger
1 tbs minced garlic
1/4 tsp 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 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces
1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces
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 stock or broth, or vegetable broth, heated
1 tbs soy sauce
1 tbs cornstarch, dissolved in 1 tbs cold water
2 tsp toasted sesame seeds

1
Heat a large wok over high heat. Add 2 tbs of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
2
Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
3
Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
4
Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
5
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. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
6
Garnish with the sliced scallions and sesame seeds and serve immediately.