INGREDIENTS
1 tbsp
ponzu
1/2 tbsp
low sodium soy sauce
1/2 tbsp
oyster sauce
1/2 tbsp
water
1/2 tsp
cornstarch
1/2 lb
skirt steak, sliced thinly against the grain
1/8 tsp
kosher salt and pepper to taste
1/2 tsp
chili sesame oil
1
garlic clove, minced
1/2 tbsp
minced ginger
2
scallions, sliced thinly, whites and greens separated
1
small carrot, sliced thinly on diagonal
1/2 cup
water chestnuts, drained
1/2
red bell pepper, sliced thinly
1
small (6 oz) zucchini, cut into 1/4-inch thick matchsticks
1
head baby bok choy, quartered