Recipe courtesy of George Stella
Episode: Low Carb Chinese
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Total:
45 min
Prep:
40 min
Cook:
5 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Total:
45 min
Prep:
40 min
Cook:
5 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Ingredients

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 saute pan, heat canola oil over high heat to almost smoking. While stirring constantly, 1 at a time, add in the peppers and onions, followed by the squash, zucchini, eggplant, garlic, ginger, sesame oil, and teriyaki sauce. Cook for about 2 minutes and then add in the remaining ingredients and seasonings, except for the snow peas. Cook about 2 minutes more. Stir in snow peas when done and remove from heat. Serve immediately garnished with kimchee, if desired.

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