Once the pan is hot, add the minced garlic and ginger. Cook and stir for 20-30 seconds. Add a dash of hot water to deglaze the pan.
Add the carrot. Cook and stir for 1-2 minutes.
Add the spices and pepper. Stir and cook for about 20 seconds. Then add the vegetable stock and coconut milk. Stir to combine all together. Bring it to boil.
Add the red bell pepper, cooked beans, and the stalk part of bok choy.
Stir in the lime juice, soy sauce, maple syrup, and coconut amino acid. Taste to add more seasoning to your taste.
Add the leafy part of bok choy and chopped green onion. Cook for about 1 minute and it's done. Serve with cooked warm rice or whatever way you like.
Video
Notes
Storage: Store in an air-tight container in the fridge for 3-5 days.