Wash nicely and prepare your veggies.
If adding Bok Choy, separate bok choy leaves and whole like I did or chop it roughly.
Finely chop garlic and ginger, onion, spring onion and fresh garlic bulbs.
Finely chop Spring Onion and fresh garlic stalks.
Keep all your sauces handy when you start cooking the curry.
Make arrowroot slurry after adding veggies as it gets thick if you make it earlier. Add arrowroot in ¼ cup water. Add 1-2 tsp more arrowroot for a thicker sauce.
In a work/pan, add oil, once it is hot add finely chopped garlic ginger. Saute for a few seconds and then add chopped spring onion bulbs and onions. Add fresh garlic also, if using in the recipe.
Sauté onions for a 1-2 mins. Do not make it brown.
Now add veggies one by one. Add mushrooms first and cook for a few seconds before adding other veggies.
Sauté veggies just 1-2 mins. if you want nice crunch. If we sauté the veggies more it turns soggy and spoils the texture of the dish.
Add red chilli flakes, black pepper powder, sauces one by one and lightly mix , coating the veggies.
Now add water/vegetable broth. When it starts to boil add arrowroot/cornstarch slurry and quickly mix it, else the sauce will get lumps in it.
Adjust the quantity of water in sauce as required.
Let it boil for 1-2 mins. or till the sauce gets a nice glossy shine. Keep lightly stirring in between. Then switch off the gas.
If serving immediately, garnish with spring onions and fresh garlic greens. Else, add garnish just before serving.