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Recipes

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Vegetable Stir Fry

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

Ingredients

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

Instructions

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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