Dinner

Vegetable Stir-fry with Brown Rice is for Dinner.

Vegetable Stir-fry with Brown Rice takes 15 minutes to prepare.

Vegetable Stir-fry with Brown Rice takes 5 minutes to cook.

Vegetable Stir-fry with Brown Rice makes 6 servings.

The ingredients for Vegetable Stir-fry with Brown Rice are:

2 tablespoons 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 ounces soy meat or tofu, cut into ?? cubes
1 clove garlic, minced
1/2 cup teriyaki sauce, low sodium and sugar
2 cups sliced Bok Choy
1 cup fresh mung bean sprouts
1/4 teaspoon freshly ground black pepper
1/2 cup snow peas
2 tablespoons sesame oil

Here is how you make Vegetable Stir-fry with Brown Rice:

Clean and cut all ingredients. In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion, stirring constantly. Continue to stir adding the squash, broccoli, eggplant, soy meat, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Then, add the Bok Choy, sprouts, pepper, and cook, stirring, until crisp-tender, about 2 minutes more. Stir in snow peas and sesame oil and remove from heat. Serve immediately. Serving Size: 6 1 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user CHEFCAY3.

The nutritional information for Vegetable Stir-fry with Brown Rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 216.3

• Total Fat: 12.1 g
• Cholesterol: 0.0 mg
• Sodium: 438.1 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 2.8 g
• Protein: 11.9 g

The dietary needs meet for Vegetable Stir-fry with Brown Rice is Vegan