Ingredients:

  • 1/2 cup (120ml) low-sodium soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5ml) rice vinegar
  • 1 tbsp (8g) cornstarch
  • 2 tbsp (30ml) water
  • 1 tbsp (15ml) neutral oil
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (6g) fresh ginger, grated
  • 2 scallions (10g), sliced into 1-inch pieces
  • 1 cup (60g) carrots, thinly sliced into coins
  • 1 cup (100g) broccoli florets, bite-sized
  • 1 cup (130g) red bell pepper, chopped
  • 1/2 cup (50g) snap peas, trimmed
  • 2 cups (150g) bok choy
  • 1 cup (100g) sliced mushrooms
  • 1/2 cup (50g) water chestnuts, sliced

Instructions:

  1. Whisk together the low-sodium soy sauce, toasted sesame oil, maple syrup, rice vinegar, cornstarch, and water in a small bowl until the cornstarch is fully dissolved.
  2. Heat neutral oil in a large wok or cast iron skillet over medium-high heat until shimmering. Add minced garlic, grated ginger, and sliced scallions; stir-fry for 30–60 seconds until fragrant.
  3. Add sliced carrots and broccoli florets to the pan. Sauté for 3–4 minutes until the edges begin to brown.
  4. Add chopped red bell pepper, snap peas, sliced mushrooms, and sliced water chestnuts. Stir-fry for an additional 3 minutes until the vegetables are crisp-tender.
  5. Give the sauce a final whisk and pour it over the vegetables. Toss constantly for 1–2 minutes until the sauce transforms into a translucent, glossy glaze.
  6. Fold in the bok choy at the very end and cook until just wilted.