Stir- up some Awesome
Crunchy, juicy vegetables tossed in a tangy teriyaki sauce and browned, just around the edges, make this your number 1, go-to recipe.
Servings4
Passive Time20 minutes
Ingredients
- 2tablespoons canola oil
- 1 red bell peppercored, seeded, and julienned
- 1 yellow bell peppercored, seeded, and julienned
- 1/2cup thinly sliced red onion
- 1/4cup thinly sliced carrots
- 1cup half-moon sliced yellow squash
- 1cup small broccoli florets
- 1/4cup French Beanschopped
- 1 baby eggplantcut into chunks
- 8ounces firm tofucut into large chunks
- 1clove garlicminced
- 1/2grams cup teriyaki saucecheck the label: no more than 2sugar per serving
- 2cups sliced bok choy
- 1cup fresh mung bean sprouts
- 1/4teaspoon Freshly ground black pepper
- 1/4teaspoon kosher salt
- 1/2cup snow peas
- 2tablespoons Sesame oil
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.
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