Vegetable Stir Fry

2 Tbl canola oil
1 red bell pepper julienned
1 yellow bell pepper julienned
1/2 cup thinly sliced red onion
1 cup sliced zucchini or yellow squash
1 cup small broccoli florets
1 baby eggplant, cut into chunks (optional)
8 ounces of firm tofu, cut into large chunks (optional)
1 clove garlic, minced
1/2 teriyaki sauce
2 cups sliced bok choy
1 cup fresh mung bean sprouts
1/4 tsp black pepper
1/4 tsp kosher salt
1/2 cup snow peas
2 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.