Yummy stir fry dish. Super healthy, good for my vegetarian friends.
Prepare and cut all the vegetables and measure all ingredients so that they are ready to go. Once you start to stir-fry, it all cooks quickly.
In wok or large skillet, heat oil over high heat until almost smoking.
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.
Add the bok choy, baby corn, sprouts, 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 6 | ||
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Calories: 182 | ||
Calories from Fat: 126 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 992.9mg | 34 % | |
Potassium 376.6mg | 10 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 9.9g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 182
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