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Vegetable Stir Fry
  4 of 5 Stars (1 review)
By: mksasaki
By: mksasaki
 Comfort food tonight...chicken and dumplings: http://www.recipematcher.com/index.php/recipe/show/Slow-Cooker-Chicken-and-Dumplings
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Servings: 5-6
Prep Time: 15 Minutes
Cook Time: 6 Minutes
Ingredients
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
Cooking Directions
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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