Recipes
Vegetable Stir Fry Recipe
Passive Time | 20 minutes |
Servings |
MetricUS Imperial
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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
- 1/4 cup thinly sliced carrots
- 1 cup half-moon sliced yellow squash
- 1 cup small broccoli florets
- 1/4 cup French Beans chopped
- 1 baby eggplant cut into chunks
- 8 ounces firm tofu cut into large chunks
- 1 clove garlic minced
- 1/2 grams cup teriyaki sauce check the label: no more than 2sugar 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
Ingredients
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Instructions
- 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, carrot, beans 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.