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.
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By a_mckeown@comca...
on February 05, 2012
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Very good! Add some peanuts for extra crunch, and use peanut oil instead of the canola...it's better for you.
By Brinaj
Decatur, GA
on January 24, 2012
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I loved this recipe. I cannot believe I've never done a stir-fry before. I followed suggestions about tofu and I forgot the bok choy, but anyone who's done this before knows you can use whatever veggies you like and it will still come out fine. Thanks for giving a novice an opportunity to do it right the first time.
By jones_friday
SUMTER, SC
on May 04, 2011
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I made without tofu, and substituted vegetables (using the majority of the vegetables called for in the recipe, however I had in the crisper. I prepared brown rice as a side, and a teriyaki-marinated pork tenderloin. I had just a bit leftover brown rice and vegetable stir-fry, and I added those ingredients to an egg white omelet the next morning. Fantastic, really.
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