Vegetable Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons canola oil 1 red bell pepper, chopped1/2 cup thinly sliced red onion 3 cloves garlic, minced 1 pkg shiitake mushrooms, sliced1 yellow squash, half-moon sliced1 head broccoli, florets 1 can water chestnuts, sliced1 can bamboo shoots1 can whole baby corn1/2 cup teriyaki sauce (check the label: no more than 2 grams sugar per serving) 2 cups sliced bok choy 1/2 cup snow peas 1 tablespoons sesame oil
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 mushrooms, squash, broccoli, garlic, and teriyaki sauce.
Cook, stirring, constantly for 2 minutes. Add the bok choy and cook, stirring, until crisp-tender, about 2 minutes more.
Stir in snow peas and sesame oil and remove from heat.
Serve immediately.
Serving Size: makes 4 large servings
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 mushrooms, squash, broccoli, garlic, and teriyaki sauce.
Cook, stirring, constantly for 2 minutes. Add the bok choy and cook, stirring, until crisp-tender, about 2 minutes more.
Stir in snow peas and sesame oil and remove from heat.
Serve immediately.
Serving Size: makes 4 large servings
Nutritional Info Amount Per Serving
- Calories: 219.8
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,388.3 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 5.7 g
- Protein: 7.7 g
Member Reviews