Vegetable Stir-Fry

Recipe courtesy George Stella

Show: Low Carb and Lovin' ItEpisode: Family Style

Rated: 5 stars out of 5Rate itRead users' reviews (27)

RECIPE
COMMENTS & REVIEWS(27)

Cook Time:
5 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 5 min
Total:: 20 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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

Directions

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.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Broccoli Halibut Stir-Fry

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-8 of 8

View all 8 Asian Collections

Comments & Reviews

recipe Vegetable Stir-Fry
Anonymous 06-15-2008
Flag

Yummy!
Rated: 5 stars out of 5

We finally found the perfect side dish for our ginger maple glazed Salmon recipe. This was delicious. Probably the best... recipe we have found yet for our Wok.Read more
recipe Vegetable Stir-Fry
Elizabeth Pittsburgh, PA 03-20-2008
Flag

Healthy and Tasty
Rated: 5 stars out of 5

I LOVE this recipe. Even my carnivorous friends loved this vegetarian dish. The flavor is amazing, and the heartiness from... all the veggies and tofu make you forget all about the lack of meat. Obviously you could substitute meat in if you really wanted to, but it's wonderful as it is!Read more
recipe Vegetable Stir-Fry
Donna Pensacola, FL 02-27-2008
Flag

I Can't Stop Eating This!
Rated: 5 stars out of 5

This recipe is fantastic! I fixed it last night and in the middle of dinner, my husband looked at me and said, "I can't stop... eating this!" This is by far the best (and easiest) recipe I've ever made. I substituted carrots and canned sliced water chestnuts for the tofu and eggplant, and peanut oil for the canola. This will be a regular meal in our house from now on.Read more
recipe Vegetable Stir-Fry
Anonymous 08-22-2007
Flag

So Easy!
Rated: 5 stars out of 5

Great mid-week meal. I left out the eggplant and added water chestnuts and some minced ginger. Very tasty indeed.
recipe Vegetable Stir-Fry
Anonymous 01-02-2007
Flag

Good not great
Rated: 3 stars out of 5

Not to bad
recipe Vegetable Stir-Fry
Rowena Elk Grove, CA 10-25-2006
Flag

smelled sooo goood
Rated: 4 stars out of 5

i tried the recipe. my family was drawn to the kitchen - the dish smelled soooo gooood! it was a success too because my kids... ate the vegies!!!yummy, thank you for a healthy recipe.Read more