Teriyaki Shrimp & Vegetable Stir fry

2 Tbsp Canola Oil
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
1 Cup Leeks, diced
2 Small carrots, diced
2 Cups small Broccoli Florets
6-8 Baby Portobello Mushroom, sliced thin
1-2 Cups Zucchini, Sliced and Quartered
1/2 Cup Teriyaki Sauce
1 Cup Bok Choy, chopped
1 Clove Garlic
1 Cup Bean Sprouts
8 oz Cooked Shrimp (optional)
1 Tbsp Sesame Oil
Salt & Pepper to Taste

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, carrots and onion while stirring constantly. While continuing to stir, add successively the zucchini, broccoli, mushrooms 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 shrimp and sesame. Stir 1 minute until shrimp are heated through. Remove from heat and serve immediately. Serves 4: 1 heaping cup servings

Depending on your taste, you may want to add some corn starch (I added ~2 tsps) to thicken the sauce.


Number of Servings: 4

Recipe submitted by SparkPeople user 2DOGSANDACHICK.