In a large skillet, heat 1 TBS olive oil, when shimmering add the sliced onion, when it begins to soften, add the sliced squash and the sliced bottom portion of the tiny bok choy (reserve the soft green tops to cook last). Stir fry the vegetables until the squash and bok choy are fork tender and then toss in the minced garlic, reserved bok choy greens and edamame. Stir fry for 2 - 3 minutes. Finish with a dash of tamari, a drizzle of toasted sesame oil, salt and pepper to taste.
Till next time. . . keep on cooking.