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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Start by preparing and cutting all the vegetables and measuring ingredients so they are ready to go. Once you begin stir-frying, it goes very quickly. To prepare tofu, slice into 2 layers, and press out moisture between paper towels. Ingredients:
2 tablespoons olive oil |
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 floret |
2 portobella mushrooms, cut into chunks |
1 (12 ounce) package extra firm tofu, cut into large chunks |
1 garlic clove, minced |
1/2 cup teriyaki sauce |
2 cups sliced baby bok choy |
1 cup fresh mung bean sprouts |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon kosher salt |
1/2 cup snow peas |
2 tablespoons sesame oil |
Directions:
1. In a wok or large skillet, heat olive oil over high heat, until almost smoking.
2. Add the bell pepper and onion, stirring constantly.
3. While continuing to stir, add successively the squash, broccoli, mushrooms, tofu, garlic, and teriyaki sauce.
4. Cook for 2 minutes, stirring constantly.
5. Add the baby bok choy, bean sprouts, salt and pepper.
6. Cook, stirring until crisp-tender, about 2 minutes more.
7. Stir in snow peas and sesame oil.
8. Remove from heat and serve over rice or noodles.
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