Veggies in Thai Peanut Sauce

I made this recipe tonight using only stuff I happened to have in the pantry. It tasted pretty authentic, all things considered....

3 T vegetable oil
4-6 shallots, thinly sliced
3 garlic cloves, minced
1 inch ginger, shredded
3/4 t red pepper flakes
2 T fish sauce
1 lb carrots, grated
1 14-oz. can of coconut milk
1/3 cup peanut butter
3 T rice wine vinegar
1 small bunch baby bok choy, cut into 1-inch pieces
1/2 lb spinach, coarsely chopped

Heat oil in a pan and fry the shallots until lightly browned, then add the garlic and ginger and continue to fry for about a minute. Add the red pepper flakes and stir for 30 seconds, then put in the fish sauce and allow it to reduce slightly. Then add the carrots and fry for about a minute, until wilted. Pour in the coconut milk, peanut butter, and vinegar and bring to a boil. Finally, add the greens and cook for 2 minutes, or until the bok choy is just tender. Serve with rice.