Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy.
Heat a wok or large frying pan over medium-high heat until hot when you wave your hand over the bottom. Add olive oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.
In a mixing bowl, combine the broth, soy sauce, and sesame oil. Whisk together and set aside. In another bowl, combine the cornstarch and water and stir together.
Trim the broccoli leaf stems where they meet the leaves. Roll the trimmed leaves lengthwise so they resemble a rolled cigar. Holding the roll with one hand, slice the leaves crosswise into thin 1/2-inch-wide "noodles."
Heat a wok or large sauté pan over high heat. When the wok starts to smoke, add the oil, allow it to heat for a few seconds, then add the onions, carrots, and bell peppers. Stir and shake the pan constantly until the vegetables are soft and golden brown.
Keeping the heat as high as possible, add the broccoli leaves and continue stirring and shaking until they're wilted. Add the garlic and ginger; stir and shake again for 30 seconds.
Add the sauce to the wok, bring to a quick boil, and stir the cornstarch slurry to recombine and add to the sauce. Stir and boil briefly to thicken. Serve with steamed brown rice.
Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.
While the vegetables are roasting, cover raisins in hot water to rehydrate.
To make salad dressing, whisk together lemon juice, vinegar, minced garlic, mustard, and olive oil.
In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature.