1Separate bok chow leaves from stems. Rinse and drain. Cut bok chow stems diagonally into 1/2 inch thick slices. Cut bok chow leaves crosswise into 1 inch slices. Keep leaves and stems in separate piles. Rinse cabbage and cut crosswise into 1/2 inch slices. Rinse romaine leaves and drain. Tear leaves into 2 inch pieces. Slice onion and chop garlic. Cut bacon slices crosswise into 1 inch pieces.Heat the wok over medium high heat until hot. Add bacon and stir fry until crisp and brown. Remove bacon to a small bowl and discard all but 1 tablespoon of bacon fat. Drizzle oil into the wok and heat 30 seconds. Add onion and bok chow stems and stir fry 2 minutes.Add garlic, oregano, salt, red pepper, and beans to the wok; stir fry until beans are heated. Add bok choy leaves, cabbage, and romaine; stir fry until greens are wilted.Transfer to a serving bowl; sprinkle with bacon.Serve with pasta. Sprinkle with cheese.