Wash and slice up the vegetables and prepare the spices.

In a wok pan, fry the garlic and the ginger for 2-3 minutes on the vegetable oil.

Add all the vegetables except the pak choi and the spring onions. Add the soy sauce and simmer them for 10 minutes. For the last 5-10 minutes add the pak choi either in whole or in large pieces. (I added them in whole leaves because I like the firmness of them in the meal.)

Serve it with rice and scatter the spring onion slices over the plates before serving. You can also add some toasted sesame seeds.

I normally add vegan "hoisin duck" too to make it a fuller meal, but it's fantastic on it's own with plain rice.