Ingredients:

  • 1/4 cup (60ml) Tamari
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5g) fresh ginger, grated
  • 1 tbsp (15ml) rice vinegar
  • 1/2 tsp (2g) sesame oil
  • 2 tbsp (30ml) garlic-infused olive oil
  • 2 cups (150g) carrots, thinly sliced
  • 1 red bell pepper (150g), sliced
  • 1 medium zucchini (150g), sliced
  • 2 cups (60g) baby spinach
  • 1/2 cup (60g) bamboo shoots, drained

Instructions:

  1. Whisk together the Tamari, maple syrup, grated ginger, rice vinegar, and sesame oil in a small bowl until the syrup is fully dissolved.
  2. Prep all vegetables to a uniform size to ensure they cook at the same rate.
  3. Heat the garlic-infused olive oil in a wok over medium-high heat until it shimmers.
  4. Add carrots and bell peppers; stir-fry for 3 minutes until the edges are slightly charred.
  5. Add zucchini and bamboo shoots, tossing constantly for another 3-4 minutes until the zucchini is tender-crisp.
  6. Pour the glaze over the vegetables and toss rapidly for 60 seconds until the sauce thickens into a glossy coating.
  7. Fold in the baby spinach and remove from heat immediately once the leaves begin to wilt.