VEGGIE STIR-FRY
Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go.
Once you begin stir-frying, it goes very quickly.
Ingredients
- 2 tablespoons canola oil
- 1 red bell pepper cored, seeded, and julienned
- 1 yellow bell pepper cored, seeded, and julienned
- 1/2 cup thinly sliced red onion
- 1 cup half-moon sliced yellow squash
- 1 cup small broccoli florets 1 baby eggplant cut into chunks
- 8 ounces firm tofu cut into large chunks 1 clove garlic, minced
- 1/2 cup teriyaki sauce check the label: no more than 2 grams sugar per serving
- 2 cups sliced bok choy
- 1 cup fresh mung bean sprouts
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/2 cup snow peas
- 2 tablespoons sesame oil
Instructions
- In a wok or large skillet, heat canola oil over high heat until almost smoking.
- Add the peppers and onion while stirring constantly.
- While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce.
- Cook, stirring, constantly for 2 minutes.
- Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
- Stir in snow peas and sesame oil and remove from heat. Serve immediately.