Vegetable Stir-Fry Recipe

Name: Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 red bell pepper, cored, seeded, and julienned; 1 yellow bell pepper, cored, seeded, and julienned; 1/2 cup thinly sliced red onion; 1 cup half-moon sliced yellow squash; 1 cup small broccoli florets; 1 baby eggplant, cut into chunks; 8 ounces firm tofu, cut into large chunks; 1 clove garlic, minced; 1/2 cup teriyaki sauce (check the label: no more than 2 grams sugar per serving); 2 cups sliced bok choy; 1 cup fresh mung bean sprouts; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt; 1/2 cup snow peas; 2 tablespoons sesame oil

Servings: persons

2 tablespoons canola oil
1 red bell pepper, cored, seeded, and julienned
1 yellow bell pepper, cored, seeded, and julienned
1/2 cup thinly sliced red onion
1 cup half-moon sliced yellow squash
1 cup small broccoli florets
1 baby eggplant, cut into chunks
8 ounces firm tofu, cut into large chunks
1 clove garlic, minced
1/2 cup teriyaki sauce (check the label: no more than 2 grams sugar per serving)
2 cups sliced bok choy
1 cup fresh mung bean sprouts
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/2 cup snow peas
2 tablespoons sesame oil

1
Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go.
2
Once you begin stir-frying, it goes very quickly.
3
In a wok or large skillet, heat canola oil over high heat until almost smoking.
4
Add the peppers and onion while stirring constantly.
5
While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce.
6
Cook, stirring, constantly for 2 minutes.
7
Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
8
Stir in snow peas and sesame oil and remove from heat.
9
Serve immediately.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 red bell pepper, cored, seeded, and julienned, 1 yellow bell pepper, cored, seeded, and julienned, 1/2 cup thinly sliced red onion, and more.

Yes, Vegetable Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stir-Fry

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