Vegetable Stir-Fry | Recipe Cart

Name: Vegetable Stir-Fry | Recipe Cart
Total time: 20 min
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

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Break out the wok for an Asian-style Vegetable Stir-Fry recipe from Food Network, made with broccoli, bell peppers, squash, eggplant, bok choy and even tofu.

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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