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Vegetable Stir Fry

1 review
Servings 5-6 Prep Time 15 Minutes Cook Time 6 Minutes


1 Eggplant, cut into chunks
1 cup Broccoli
1/4 teaspoon Seasoning - Salt
1/4 teaspoon Seasoning - Black Pepper
1 cup Bean Sprouts
1 Bell Pepper - Red, julienned
1 Bell Pepper - Yellow, julienned
1 clove Garlic, minced
1/2 cup Onions, thinly sliced
1/2 Cup Teriyaki Sauce
2 Tablespoons Sesame Oil
1/2 Cup Snow Peas
8 Ounces (cut in chunks) Tofu
2 Tablespoons Canola Oil
2 Cups (sliced) Bok Choy
1 Cup (half moon sliced) Squash - Yellow


1. Wash and cut all vegetables and set aside. For teriyaki sauce, try to find a sauce with low sugar content.

2. In a wok or large skillet, heat oil over high heat.

3. Add the peppers and onions, stirring constantly. While continuing to stir, add the squash, broccoli, eggplant, tofu, garlic and teriyaki sauce. Cooking for 2-3 minutes, while stirring. Add the bok choy, sprouts, black pepper, salt and cook for 2 more minutes.

4. Stir in snow peas and sesame oil, serve immediately with rice (use brown rice if preferred).

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