Vegetable Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbl canola oil1 red bell pepper julienned1 yellow bell pepper julienned1/2 cup thinly sliced red onion1 cup sliced zucchini or yellow squash1 cup small broccoli florets1 baby eggplant, cut into chunks (optional)8 ounces of firm tofu, cut into large chunks (optional)1 clove garlic, minced1/2 teriyaki sauce2 cups sliced bok choy1 cup fresh mung bean sprouts1/4 tsp black pepper1/4 tsp kosher salt1/2 cup snow peas2 Tbl sesame oil
Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin the stir-fry, it goes very quickly.
In a wok or large skillet, heat canola oil over high 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.
Number of Servings: 6
Recipe submitted by SparkPeople user SAMPSON1951.
In a wok or large skillet, heat canola oil over high 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.
Number of Servings: 6
Recipe submitted by SparkPeople user SAMPSON1951.
Nutritional Info Amount Per Serving
- Calories: 129.7
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 390.4 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 4.8 g
- Protein: 2.3 g
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