Glazed Spicy-Sweet Stir-Fried Vegetables | Christopher Kimball’s Milk Street | Recipes, TV and Cooki

Ingredients

• 1 medium (8-ounce) zucchini, halved lengthwise and cut on the diagonal into 1½-inch pieces
• Kosher salt and ground black pepper
• 2 tablespoons gochujang
• 2 tablespoons soy sauce
• 4 teaspoons lightly packed light or dark brown sugar
• 1 tablespoon unseasoned rice vinegar
• ¼ cup grapeseed or other neutral oil
• 3 medium garlic cloves, smashed and peeled
• 4 ounces shiitake mushrooms, stemmed, caps halved
• 4 ounces baby bok choy, trimmed, halved and sliced lengthwise about ½ inch thick
• 1 medium carrot, peeled, halved lengthwise and thinly sliced on the diagonal
• 2 teaspoons sesame seeds, toasted