This vibrant stir fry comes together fast, with crisp-tender carrots and red bell pepper hitting the wok first, followed by zucchini and baby bok choy for a mix of colors and textures in every bite. The glossy tamari-based sauce, brightened with rice vinegar and a touch of maple syrup, clings to the vegetables and gets a warm kick from fresh ginger and sesame oil. A scatter of scallion greens and sesame seeds finishes it off with a fresh, nutty crunch. It's a quick weeknight dinner that's naturally satisfying without any meat in sight, making it an easy, reliable pick for a vegetarian table. Serve it over rice or noodles and you've got a complete meal in under 20 minutes.
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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.
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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