Ingredients: 2 tablespoons canola oil or Sesame oil 1 red bell pepper, cored, seeded, and sliced 1 yellow bell pepper, cored, seeded, and sliced 1/2 cup thinly sliced red onion 1 cup half-moon sliced water chestnuts 1 cup small broccoli florets 1/2 cup thinly sliced carrot 1 cup baby corn 8 ounces firm tofu, cut into large chunks 1 clove garlic, minced 1 tablespoon finely chopped ginger root 2 cups sliced bok choy 1 cup fresh bean sprouts 1 cup teriyaki sauce 1/2 cup snow peas 2 stalk green onions sliced
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 or sesame oil over high heat until almost smoking.
Add garlic ginger root peppers carrot broccoli and onion while stirring constantly.
While continuing to stir, add remaining ingredients, and teriyaki sauce. Keep stirring constantly for 2 minutes, until crisp-tender.
Add the bok choy snow peas, cook for 2 minutes more.
Garnish with bean sprouts and green onion. Serve immediately over steam rice