Heat the first 2 teaspoons of oil in a skillet.
Add the cashews and stir and cook until they are light golden.
Add the pepper flakes and salt. Set aside.
In a small bowl, mix the arrowroot with 3 tablespoons of water to make a slurry; set aside.
Trim the leaves off the bok choi stems. If they are small, leave them whole, if larger, cut into 3-inch ribbons. Cut the stems into 1-inch lengths.
Heat the remaining oil in a skillet or wok over high heat.
When hot, stir in the garlic and ginger and stir-fry about 30 seconds.
Add the carrots and stir-fry several minutes, until the carrots are almost tender.
Then add both bok choi stems and leaves and stir-fry until the leaves are wilted.
Add the soy sauce and the arrowroot slurry and stir-fry until the vegetables are glazed.
Stir in the cashews.
Season with more pepper flakes if your heat quotient runs on the hot side.
Serve immediately.