INGREDIENTS
2 tbsp
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
baby eggplant, cut into chunks
8 oz
firm tofu, cut into large chunks
1 clove
garlic, minced
1/2 cup
teriyaki sauce (check the label: no more than 2 grams sugar per serving)
2 cups
sliced bok choy
1 cup
fresh mung bean sprouts
1/4 tsp
freshly ground black pepper
1/4 tsp
kosher salt
1/2 cup
snow peas
2 tbsp
sesame oil