Juicy shrimp get a fast, high-heat sear until they're perfectly pink and curled, then get tossed back into a wok full of crisp-tender carrots, red bell pepper, and baby bok choy. Fresh ginger and scallion greens bring big aromatic flavor, while a glossy, savory sauce—balanced with rice vinegar, a touch of maple syrup, and a pinch of red pepper flakes—coats every piece in the final toss. The whole dish comes together in minutes, making it an easy weeknight favorite when you want something vibrant, saucy, and full of texture. Finished with a scatter of sesame seeds and served over rice or rice noodles, it eats like your favorite takeout order but is easy to keep fully on track for a gluten free table. It's a great one to add to the regular rotation whenever you're craving a quick, restaurant-style stir-fry at home.
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In a small bowl, whisk together the tamari, rice vinegar, maple syrup, sesame oil, cornstarch, and red pepper flakes until the cornstarch is fully dissolved. Set aside.
Pat the shrimp dry with paper towels and season with the salt and black pepper.
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