Vegetable Stir-Fry

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
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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Pairs Well With
Riesling

Peachy, honeyed white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.7 43
So delicious! I shared with everyone I know! item not reviewed by moderator and published
Super simple, just prep your veggies and drop. I did a few substitutions with soy beans, kale and cauliflower in place of of the other veggies and it turned out great. Goes to show that you can use a variety of veggies with the same technique for great results. item not reviewed by moderator and published
Yum! item not reviewed by moderator and published
Great vegetarian stir fry. My changes are as follows: *Pressed extra firm tofu for 1 hour before cooking. I pan fried it in coconut oil and set aside. I added it back in at the end of the recipe. I then made recipe as written. * I substituted portobello mushrooms for eggplant just because I don't like eggplant. I also substituted zucchini for yellow squash because I had some in my garden. *I used the dark, toasted sesame oil for it's richer flavor. I found that the veggies took a little longer that the recipe said to cook but it tasted great and very fresh. It is nice, healthy, plant based meal. item not reviewed by moderator and published
The best stir fry I have ever made. I omitted some vegetables: sprouts, bell peppers, eggplant and added celery, portabello mushrooms, zucchini. The snow peas were bought at a local growers market--WOW. I also used sesame chili oil and marinated the tofu in Trader Joes Soyaki sauce. item not reviewed by moderator and published
Absolutely loved it! I made some changes. I took out the eggplant, bok choy, the sesame oil and the tofu. I added in mini corns, shredded carrots and almond slivers. The almonds give it a little crunch/texture which I love. Served over brown rice. item not reviewed by moderator and published
My husband and I loved it, left out the tofu. will make this again! item not reviewed by moderator and published
My husband and I thought this was absolutely fabulous -- and so easy! We substituted mushrooms for eggplant, which worked well. item not reviewed by moderator and published
Very very good. ; (I dont use the eggplant though item not reviewed by moderator and published
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. item not reviewed by moderator and published

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