Ingredients:

  • 2 tbsp Gochujang (Korean red chili paste)
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp water
  • 1 tbsp neutral oil
  • 1/2 cup yellow onion, thinly sliced
  • 1 cup carrots, julienned
  • 2 cups broccoli florets, bite-sized
  • 1 cup red bell pepper, sliced
  • 1 cup zucchini, half-moons
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 stalks green onions, chopped
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a small bowl, whisk together 2 tbsp Gochujang, 2 tbsp reduced-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tbsp sesame oil, and 1 tbsp water until the paste is completely smooth; set aside.
  2. Heat 1 tbsp neutral oil in a wok over medium-high heat until it shimmers; add 1/2 cup thinly sliced yellow onion and 1 cup julienned carrots, stirring constantly for 2 minutes.
  3. Add 2 cups broccoli florets and 1 cup sliced red bell pepper to the pan; stir-fry for 3 minutes until the edges of the broccoli are slightly charred but vegetables remain crisp.
  4. Create a small clearing in the center of the pan, add 3 cloves minced garlic and 1 tbsp grated ginger, sauté for 30 seconds until aromatic, then toss into the rest of the vegetables.
  5. Add 1 cup zucchini half-moons and cook for 1 minute.
  6. Pour the prepared Gochujang sauce over the vegetables and toss rapidly on high heat for 1–2 minutes until the sauce bubbles and thickens into a glossy, amber glaze; remove from heat immediately.
  7. Fold in 2 stalks chopped green onions and sprinkle with 1 tsp toasted sesame seeds before serving.