Vegetable Stir-Fry

Ingredients

• 1  baby eggplant cut into chunks
• 0.3 teaspoon pepper black freshly ground
• 2 cups bok choy sliced
• 1 cup broccoli florets 
• 2 tablespoons canola oil 
• 1 clove garlic minced
• 0.3 teaspoon kosher salt 
• 1 cup mung bean sprouts fresh
• 1  bell pepper red cored julienned seeded
• 0.5 cup onion red thinly sliced
• 2 tablespoons sesame oil 
• 0.5 cup snow peas 
• 1 cup half-moon squash yellow sliced
• 0.5 cup teriyaki sauce per serving
• 8 ounces spicy tofu firm cut into large chunks
• 1  bell pepper yellow cored julienned seeded

Equipment

• frying pan
• wok

Directions

1. Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
2. In a wok or large skillet, heat canola oil over high heat until almost smoking.
3. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes.
4. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
5. Stir in snow peas and sesame oil and remove from heat.
6. Serve immediately.