Vegetable Stir-Fry

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My husband and I loved it, left out the tofu. will make this again!

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My husband and I thought this was absolutely fabulous -- and so easy! We substituted mushrooms for eggplant, which worked well.

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Very very good. ; (I dont use the eggplant though

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This recipe was tasty, but using fresh, white, REAL tofu would be a no-no. Stir frying it with all these hard western vegetables will just turn it to mush. Using harder, darker-coloured, FAKE American tofu might work. The best type would be deep-fried tofu, found in many Asian supermarkets ( just ask around the store. They're usually already prepared and packed in bags . They absorb flavour better than regular tofu since they are more porous. This is one of the reasons why tofu isn't well liked in America; tofu is bland in nature, and needs sauces to go with it. Most Asians know to use deep fried tofu for any vegetable-only stir fries.

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Tried this for a change as an alternative to my stir fry usual sauce, but, just not overwhelmed. I too modified the vegetables and I think that's the beauty of any stir fry recipe. I also marinated some pork strips in teriyaki sauce for a couple hours and then sauteed it first, pulled it off the heat and then stir fried my veggies as written. [Frankly, the pork was tender and awesome!] But overall, the entire recipe, was not really for me -- my go to stir fry sauce is a Martha Stewart [oyster sauce + corn starch mixture that actually only uses broccoli in her recipe] but which I adapt to use for all my stir fry sauces and like much better. It has that rich, deep oriental tasting brown gravy/sauce. Maybe it was the sesame oil here that did not do it for me -- as an aside, I thought the dish tasted much better before adding the sesame oil. If I use this recipe again, I would not add the sesame oil at the end as written.

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I used no tofu and no egg plant. I used coconut oil instead sesame oil. It was great!

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I modified the ingredient list to use the vegetables I had on hand, so no squash, eggplant, sprouts, tofu, or broccoli. I did add carrots. I also just kind of used the ingredients and cooking time as a guide, so I didn't really measure. The flavor of this stirfry is fantastic. Next time I'll add meat. Thanks for a great recipe!

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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.

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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.

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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.