Ingredients:

  • 1/3 cup coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp monk fruit sweetener
  • 1/4 tsp red pepper flakes
  • 2 tbsp avocado oil
  • 2 cups broccoli florets, bite-sized
  • 1 medium red bell pepper, sliced into strips
  • 1 cup snap peas, trimmed
  • 1 medium zucchini, halved and sliced
  • 8 oz button mushrooms, sliced
  • 2 stalks green onions, cut into 1-inch pieces
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Prepare the mise en place by slicing all vegetables into uniform sizes to ensure even cooking. Whisk together the coconut aminos, rice vinegar, toasted sesame oil, grated ginger, minced garlic, monk fruit sweetener, and red pepper flakes in a small bowl; set aside.
  2. Heat avocado oil in a carbon steel wok or large cast iron skillet over medium-high heat until the oil shimmers and is nearly smoking.
  3. Add the minced garlic and grated ginger to the hot oil, stirring constantly for 30 seconds until fragrant.
  4. Add the broccoli florets and sliced mushrooms to the pan. Let them sear undisturbed for 2 minutes to develop a mahogany char.
  5. Toss in the sliced red bell pepper, zucchini, and snap peas. Stir-fry for 3-5 minutes, allowing vegetables to brown while maintaining their structural integrity.
  6. Pour the prepared sauce over the vegetables. Toss rapidly over high heat for 1-2 minutes until the sauce reduces into a glossy glaze that clings to the vegetables.
  7. Stir in the green onions during the final 30 seconds of cooking. Remove from heat and garnish with toasted sesame seeds before serving.