Easy Vegetable Stir-fry

This vegetable stir-fry recipe is fun to make, satisfying and wholesome. If you like spicy, add some hot red chinese peppers or another clove of garlic or two!

•2 Tbs canola oil

•1 red bell pepper, cored, seeded, and sliced into strips

•1 yellow bell pepper, cored, seeded, and sliced into strips

•1/2 cup thinly sliced red onion

•1 cup small broccoli florets

•1 baby eggplant cut into chunks

•8 ounces firm tofu, cut into chunks

•1 clove garlic, minced

•1/2 cup teriyaki sauce (try Premier Japan organic teriyaki sauce)

•2 cups sliced bok choy

•1 cup mung fresh bean sprouts

•1/4 Tsp freshly ground black pepper

•1/4 Tsp sea salt

•1/2 cup snow peas

•2 tablespoons sesame oil

In a wok or large skillet heat the canola oil over high heat until almost smoking. Add the peppers and onion, stirring constantly. Continue to stir and add the broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring constantly, for about 2 minutes.

Add the bok choy, bean sprouts, salt, and pepper. Cook about 2 minutes more, or until crisp-tender. Stir in snow peas and sesame oil and remove from heat. Serve immediately.