Cut the root end off your pak choi, separate each stalk from the base, and rinse each leaf under cold running water to remove any dirt or debris.
Cut pok choi into 1/4-inch slices. Prepare all the veggies. Set it aside.
Heat oil in a large saucepan over medium-high heat, add onion and cook until soft, about 2 minutes.
Stir in garlic, green onion, bell pepper, thyme, and cook until fragrant, about 1 min. Add tomatoes, carrot, vegan bouillon, pok choi, Scotch pepper, and stir.
Bok choy will wilt and release its own liquid. Cover saucepan and reduce heat. Cook until pok choi is tender, about 10 minutes.
Cook the bacon over medium heat, turning occasionally, until cooked.
Scramble the egg to your liking