Getting on a healthy kick takes a little effort, but you don’t have to sacrifice taste! Believe it or not, I’ve been making a conscious effort to share more lightened up recipes with my blog friends. Trust me, you’ll still find other sweets and treats here as well — even those are good within reason! But, for today let me share this EASY Vegetable Stir Fry and encourage you to give it a try, either as a side to a grilled entrée or as a meal itself.
This stir fry recipe is very versatile, so get creative with your cooking! The ingredients listed are what I used in this dish over the weekend, but feel free to add to or substitute any veggies you may have on hand — like asparagus, eggplant, zucchini, sprouts, or even water chestnuts for a little more crunch — but I’d recommend that you keep the onions and peppers for the best flavor and results. Enjoy!
- 2 tablespoons canola oil
- 1 red bell pepper cored, seeded, and julienned
- 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 florets
- 1 cup mushrooms thick sliced or quartered
- 1 clove garlic minced
- 1/2 cup teriyaki sauce
- 2 cups sliced bok choy
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/2 cup snow peas
- 2 tablespoons sesame oil
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.
In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli,, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes.
Add the bok choy and mushrooms, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
Stir in snow peas and sesame oil and remove from heat. Serve immediately.