Vegetable Stir-Fry

Name: Vegetable Stir-Fry
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 baby eggplant, cut into chunks; 0 teaspoons freshly ground black pepper; 473 milliliters sliced bok choy; 237 milliliters broccoli florets; 2 Tbsps canola oil; 1 clove garlic, minced; 0 teaspoons kosher salt; 237 milliliters fresh mung bean sprouts; 1 red bell pepper, cored, seeded, and julienned; 118 milliliters thinly sliced red onion; 2 Tbsps sesame oil; 118 milliliters snow peas; 237 milliliters half-moon sliced yellow squash; 118 milliliters teriyaki sauce (check the label: no more than 2 grams sugar per serving); 227 grams firm tofu, cut into large chunks; 1 yellow bell pepper, cored, seeded, and julienned

Vegetable Stir-Fry might be just the side dish you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 11g of fat, and a total of 177 calories. This recipe serves 6. A mixture of mung bean sprouts, half-moon squash, sesame oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 20 minutes.

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.

Ingredients you will need

Vegetable

In a wok or large skillet, heat canola oil over high heat until almost smoking.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Wok

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.

Ingredients you will need

Teriyaki Sauce