Bountiful Vegetarian Chinese Stir Fry

1 tbsp (per pan) of grapeseed oil
1 small onion, diced
5 cloves garlic, minced
1 inch of ginger, peeled and minced
3 heads of broccoli
julienne 3/4 cup of carrots
1 zucchini, halved
1 summer squash, halved
3/4 cup mushrooms, sliced

Heat grapeseed oil in pan. Dice onion, saute until translucent.  Add minced garlic and ginger and stir quickly.  Chunk broccoli, julienned carrots, halve zucchini and squash, quickly sauteing until bright green.  In a separate pan, after cooking, add soy sauce, broth, hot sauce, red wine vinegar, and cornstarch - whisk.  Add vegetables to a larger pan (shown) on medium low heat, covered, stirring occasionally.  A sauce should be formed quickly.  Cover on medium heat.  Add oil to a smaller pan, and cook until streaming on high and add until the bok choy is wilted, with the cover on for about 5 minutes.  Add to stir fry in large pan, put on the cover, and turn off the heat.  Do not overcook - only cook until wilted and bright green.  Serve with brown or white rice.