In a small bowl, combine the soy sauce, honey, sesame oil, and sliced ginger. Set aside.
Heat the vegetable oil in a large skillet over MEDIUM. Add the sliced Bok Choy and edamame. Cook, stirring occasionally, for 3 minutes or until the Bok Choy and edamame are tender.
Add the sliced carrots and the sauce and cook for another 2 minutes.
Transfer the cooked vegetables to a plate and serve with fresh black pepper.