Heat ¼ cup (60 ml) water and the oil in a large non-stick frying pan over medium heat. Add carrot and ginger. Cook, stirring frequently, until carrot is crisp-tender, about 3 minutes.
Add bok choy, sugar snap peas, orange juice concentrate, brown sugar, soy sauce and salt. Cover and cook 3 minutes, or until bok choy begins to wilt.
Uncover and cook, stirring frequently, until bok choy is crisp-tender, about 2 minutes. Stir in the cornflour mixture and cook, stirring constantly, until vegetables are evenly coated, about 1 minute.
When you're cooking a member of the cabbage family and that includes brussels sprouts, broccoli, bok choy and cauliflower – you can always use the seasoning from one dish to flavour another one. For example, any of these vegetables can be lightly steamed and served with the simple mustard sauce that accompanies this brussels sprouts and potato mixture.