Vegan Vegetable Stir Fry

Total time27 min

Prep time15 min

Cook time12 min

Crisp carrots, red bell pepper, zucchini, and baby bok choy get tossed hard and fast in a smoking-hot wok until each piece hits that perfect tender-crisp snap. Tamari and rice vinegar mingle with maple syrup, sesame oil, and fresh ginger into a glossy, thickened sauce that clings to every vegetable instead of pooling at the bottom of the bowl. Garlic-infused oil brings deep savory flavor from the very first toss, so nothing about this stir fry feels like it's missing anything. Sliced scallion greens and a scatter of sesame seeds finish the dish with color and crunch right before serving. It comes together in one pan in well under fifteen minutes, making it an easy weeknight option that fits neatly into a vegan kitchen without any fuss.

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Ingredients

4 servings

For the sauce

3 tbsp tamari
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz San-J Tamari Soy Sauce Gluten Free Tamari Lite Less Sodium - 10 Fl. Oz.Eden Foods Organic, Tamari Soy Sauce, 10 fl oz (296 ml)
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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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