Bring a medium-sized pot of water to a boil. Fill a large bowl with cold water and ice cubes.

Blanch the pea pods for 30 seconds. Use a slotted spoon to transfer them to the ice water.

Add the beans to the pot and cook 2 minutes. Transfer them to the ice water.

Blanch the carrot pieces 3 minutes, then add them to the ice water.

Drain the vegetables well, and place them in a bowl.

Add the bok choy, water chestnuts, and chives to the other vegetables.

Whisk the vinegar, coconut aminos, and lemon juice into the sesame oil.

Pour dressing over the vegetables, tossing to coat them.

Serve immediately.