Apparently you can make this with asparagus or yellow squash or really any vegetable you would like. I'm looking forward to yellow squash, since I've got a bunch of it growing.
Also, it's got chicken broth, but you could easily substitute veg broth if you wanted.
from "Martin Yan Quick & Easy"
1/3 c. chicken broth
2 Tbsp. dry sherry
1/2 tsp. sesame oil
1 tsp. cornstarch
1 tsp. black bean garlic sauce
1/4 tsp. pepper
1 Tbsp. vegetable oil
2 cloves garlic, minced
1 lb. baby bok choy, cut lengthwise into quarters
to make the sauce, combine the broth, sherry, sesame oil, cornstarch, black bean garlic sauce and pper together in a small bowl and stir to dissolve the cornstarch.
Place the stir-fry pan over high heat. Add the oil, swirling to coat the sides. Add the garlic and cook about 10 seconds. Add teh bok choy and stir fry until tender-crisp, about 2 minutes. Add the sauce and cook, stirring, until the sauce thickens slightly and coats the bok choy, about 30 seconds.