Szechuan Veggie Stir Fry

Name: Szechuan Veggie Stir Fry
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 3 tablespoons canola oil; 1 red bell pepper, julienned; 1 green bell pepper, julienned; 1 yellow bell pepper, julienned; 1/2 cup red onion, julienned; 1 cup yellow squash (half-moon slices approx 1/2 inch); 1 cup zucchini (half-moon slices approx 1/2 inch); 1 baby eggplant, cut into chunks; 1 garlic clove, minced; 1 -2 tablespoon minced ginger (I find it easier to use micro plane here); 2 tablespoons sesame oil; 1/2 cup teriyaki sauce (avoid the thicker..sauce one...I use the teriyaki marinade); 1/2 cup canned straw mushroom; 3 cups sliced bok choy; 2 cups fresh bean sprouts; 1/3 cup sliced bamboo shoot; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon kosher salt; 1/8 teaspoon cayenne pepper (optional); 1/2 cup snow peas; 1/2 cup baby corn (canned)

Submitted by katie in the UP

"This is from the Low Carb and Lovin' It show on the Food Network (George Stella) This is a beautiful and wonderful way to eat veggies!! I added a couple of ingredients to his recipe that we love...it's a very versatile recipe...make changes to suit your own tastes. Original recipe has 1/4 cup sesame oil which I cut down to 2 tbls."

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Ready In:: 45mins
Ingredients:: 21
Serves:: 8

ingredients

3 tablespoons canola oil
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
¹⁄₂ cup red onion, julienned
1 cup yellow squash (half-moon slices approx 1/2 inch)
1 cup zucchini (half-moon slices approx 1/2 inch)
1 baby eggplant, cut into chunks
1 garlic clove, minced
1 -2 tablespoon minced ginger (I find it easier to use micro plane here)
2 tablespoons sesame oil
¹⁄₂ cup teriyaki sauce (avoid the thicker..sauce one...I use the teriyaki marinade)
¹⁄₂ cup canned straw mushroom
3 cups sliced bok choy
2 cups fresh bean sprouts
¹⁄₃ cup sliced bamboo shoot
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₂ teaspoon kosher salt
¹⁄₈ teaspoon cayenne pepper (optional)
¹⁄₂ cup snow peas
¹⁄₂ cup baby corn (canned)

directions

Start by preparing and cutting all the vegetables so that they are ready to go. Once you begin stir-frying, it goes very quickly.
In a wok or large saute pan, heat canola oil over high heat to almost smoking.
While stirring constantly, 1 at a time, add in the peppers and onions, followed by the squash, zucchini, eggplant, garlic, ginger, sesame oil, and teriyaki sauce.
Cook for about 2 minutes and then add in the remaining ingredients and seasonings, except for the snow peas and baby corn.
Cook about 2 minutes more.
Stir in snow peas and corn.
Serve immediately.
Garnish with Kim Chee (if desired) recipe#136908.