Prep the vegetables: Trim the zucchini and slice into 1/4-inch half-moons. Thinly slice the bell pepper. Mince the garlic, grate the ginger, and slice the green onions, keeping whites and greens separate.

Mix the sauce: In a small bowl, whisk tamari (or coconut aminos), rice vinegar, sesame oil, and chili paste. Taste and adjust salt, heat, and tang. Set aside.

Heat the pan: Place a large skillet or wok over medium-high heat. Add avocado oil and let it shimmer. High heat helps you get that quick sear without sogginess.

Sauté aromatics: Add the white parts of the green onion, garlic, and ginger. Stir for 20–30 seconds until fragrant. Don’t let them brown.

Add the zucchini and pepper: Toss them into the pan in an even layer. Let them sit for 30 seconds to sear, then stir. Season with a pinch of salt and black pepper.

Stir-fry to tender-crisp: Cook 3–5 minutes, stirring every 30–45 seconds. You want the zucchini lightly browned on the edges and still a bit firm.

Sauce it up: Pour in the sauce. Toss to coat and cook 30–60 seconds until glossy and slightly reduced. If you like more heat, sprinkle in crushed red pepper.

Finish and garnish: Turn off the heat. Add the green onion tops and sesame seeds. Taste and adjust seasoning. If using a pre-cooked protein, stir it in now to warm through.

Serve hot: Enjoy as-is, or plate it over cauliflower rice or shirataki noodles for a fuller meal.