Heat the oil in a wok or large skillet over medium-high heat. If using an electric wok or skillet, heat to 375°F / 190°C.
Add the onion and stir-fry for 3 to 5 minutes, or until it becomes translucent and fragrant.
Add the harder vegetables—carrots, broccoli, and chickpeas.
Continue to stir-fry until they are about halfway cooked and almost tender-crisp.
Add the remaining vegetables—peppers, snow peas, and bok choy—along with the stir-fry sauce.
Cook for 1 to 2 more minutes, tossing constantly, until all the vegetables are heated through and lightly wilted but still crisp.
Don't crowd the pan!
Cook in batches if necessary. Overcrowding will steam the vegetables instead of searing them, resulting in a soggy stir-fry.
Add your sauce in the last minute of cooking. This prevents the sugars from burning and allows it to perfectly coat all the without making them mushy.
