I call this technique “steam-frying.” Cover the pan to trap steam to quickly cook the vegetables, but remove the cover and stir quickly and often to make sure they get equal exposure to the pan’s surface and don’t burn or stick.
Wash the bok choy well. Slice the white stems into 1/4-inch slices and set aside. Slice the green leafy tops thinly and keep separate from the stems.
Preheat a non-stick wok or deep skillet. Add the red onion and cook until it begins to soften. Add the carrots, garlic, and red pepper flakes and cook for another minute. Add the bok choy stems, cabbage, basil, oregano, and 1/4 cup water. Cover tightly and steam for about 3 minutes, stirring several times. Stir in the bok choy leaves, kale, and beans and add another splash of water if it’s too dry. Cover and steam until the kale is tender and bright green, about 3 minutes. Season with salt and pepper and stir in salad dressing or vinegar just before serving.
This salad is zero points on Weight Watchers Freestyle program, unless you use a higher-fat dressing.