Finely minced fresh ginger to make 2 T.
Separate the leaves of 1 head of baby bok choy and rinse the bases carefully. Slice the stems thinly crosswise. Chop the leaves.
Grate 3 carrots. Chop 1 C. broccoli florets into tiny pieces.
Drain and rinse 4 C. spinach.
Chop fresh mushrooms to make 1/2 C.
Heat 2 T. peanut oil in a wok or pot and add the garlic and ginger. Add minced fresh chiles or crushed red pepper flakes to your liking. Saute for 2 minutes.
Add the mushrooms and cook until they are tender. Add the carrots and continue to stir-fry another 2-3 minutes. Sprinkle with a pinch of salt.
Add 6 C. water or vegetable broth, bring to a boil and simmer for 10 minutes. Add the bok choy.
Serve with chopped cilantro leaves and cooked rice noodles or chow mein noodles.