Fructose Free Vegetable Stir Fry
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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
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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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