Asian Veggie Stir-Fry

We have a couple big Asian markets here that have the absolute best produce (and inexpensive, too!) of all the stores I've been to. I went the other day to pick out some great bok choy and Shiitakes for this recipe, as the stores I usually frequent don't carry them.
This recipe is probably more than one serving but it makes a good size lunch for me :-).

1/3 carrot, shredded
5 Shiitake mushrooms, thinly sliced
1 handful bean sprouts
1 handful kale
5 bunches baby bok choy
Sesame oil
Soy sauce
Ponzu sauce

Heat about 1 or 2 tablespoons of sesame oil in a non-stick pan, on med-high. Saute the mushrooms for a few minutes to soften, then add the other ingredients. For the soy and Ponzu, I just gave each a few shakes for flavor. Keep it on med-high for a few more minutes, remove from heat, and eat up! This is great with Yogi green tea, or Momokawa Diamond sake. Serve with rice and chicken or sauteed tempeh.
Note: WASH BOK CHOY THOROUGHLY! Wash kale thoroughly as well; look out for dirt (or other small objects.....)