Breastfeeding Friendly Vegetable Stir Fry
Total time27 min
Prep time15 min
Cook time12 min
5.0(9)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp fresh ginger, finely grated
For the stir fry
- 2 tbsp garlic-infused oil
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 2 heads baby bok choy, trimmed and leaves separated
- 4 scallions, green tops only, sliced
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, rice vinegar, maple syrup, sesame oil, cornstarch, and grated ginger until the cornstarch is fully dissolved. Set aside.
- 2
Heat the garlic-infused oil in a large wok or 12-inch skillet over high heat until shimmering and just beginning to smoke.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!