Instructions:
1.Heat a large wok over high heat. Add 2 tablespoons 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.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. Add the bok choy and the broccoli stem pieces. Stir-fry 1 to 2 minutes more. Add the 1-inch scallion pieces.Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
- Add the cabbage, 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 vinegar, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
- Transfer the stir-fried vegetables to a heated serving dish.
