Very Veggie Stir Fry

Found in Feast Fit for a Warrior

Ingredients

• 2 TSP canola oil
• 1 red bell pepper, seeded and julienned
• 1 yellow bell pepper, seeded and julienned
• ½ cup red onion, sliced thinly
• 1 cup yellow squash, half mooned
• 1 cup broccoli, small flourets
• 1 baby eggplant, cut into chunks
• 8 oz firm tofu, cut into large chunks
• 1 clove garlic, minced
• 2 cups sliced bok choy
• 1 cup fresh mung bean sprouts
• ¼ tsp black pepper
• ¼ tsp salt
• ½ cup snow peas
• 2 TBS sesame oil

Directions

1. 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.
2. 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.
3. Cook, stirring constantly for 2 minutes.
4. Add the bok choy, sprouts, pepper, and salt. Cook, stirring until crisp-tender, about 2 minutes
5. Stir in snow peas and sesame oil. Remove from heat
6. Serve immediately