To turn this into a healthy vegetarian main, add seared cubes of extra-firm tofu. Serve over rice.
Cut leeks into 2-inch pieces; separate layers. Heat a large skillet or wok over medium-high until hot. Add 1 tablespoon oil; swirl to coat skillet. Add half the ginger, half the garlic, and half the leeks. Stir until leeks begin to soften, 1 to 2 minutes. Increase heat to high; add half the bok choy, half the snow peas, and half the celery. Season with salt. Stir until vegetables begin to soften, 2 to 3 minutes. Add half the broth; toss until snow peas are bright green, 1 minute. Transfer vegetables to a platter. Repeat with remaining ingredients.
Cooking the vegetables in two batches ensures that they donâ€™t become watered down.