Ingredients:

  • 1/2 cup (120ml) Tamari
  • 1 tbsp (15ml) Maple syrup
  • 1 tbsp (15g) Fresh ginger, grated
  • 1 tsp (5ml) Toasted sesame oil
  • 1 tbsp (8g) Cornstarch
  • 2 tbsp (30ml) Water
  • 2 tbsp (30ml) Grapeseed or Avocado oil
  • 2 medium (150g) Carrots, thinly sliced into rounds
  • 1 red bell pepper (150g), sliced into strips
  • 1 medium (150g) Zucchini, halved lengthwise and sliced
  • 2 cups (60g) Fresh baby spinach or bok choy leaves
  • 1/4 cup (15g) Scallion greens only, sliced

Instructions:

  1. In a small bowl, whisk together the tamari, maple syrup, grated ginger, sesame oil, cornstarch, and water until smooth.
  2. Prepare and arrange sliced vegetables in order of hardness: carrots, then bell peppers, then zucchini, and finally the greens.
  3. Heat the grapeseed or avocado oil in a large wok or heavy-bottomed skillet over medium-high heat until it shimmers.
  4. Add the carrots to the pan and stir constantly for 2 minutes.
  5. Add the sliced bell peppers and zucchini, searing for another 3-4 minutes until edges are slightly charred.
  6. Stir in the scallion greens and cook for 30 seconds.
  7. Whisk the sauce again to incorporate the cornstarch, then pour it directly over the vegetables.
  8. Stir constantly for 1-2 minutes as the sauce bubbles and thickens into a velvety glaze.
  9. Fold in the spinach or bok choy leaves and remove the pan from heat immediately once they wilt.