Go Back
Print Recipe

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.


Course: Main Course, Side Dish
Cuisine: Chinese
Keyword: Vegan, vegetarian

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.