Fish Free Vegetable Stir Fry

Total time27 min

Prep time15 min

Cook time12 min

5.0

(9)

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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.

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