Vegetable Stir Fry

2 Tablespoons canola or vegetable oil
1 Red Bell pepper, cored, and sliced
1 Green Bell Pepper, Cored and sliced
1/2 -1 cup thinly sliced red onion
2 sliced half moon yellow squash
1 sliced half moon zucchini
1 cup of sliced mushrooms
1 can of water chesnuts (drained)
1 clove of garlic
1/2 cup teriyaki sauce (gluten free)
2 cups sliced bok choy
1 cup fresh bean sprouts
1/4 tsp freshly ground black pepper
1/4 tsp salt
1/2 cup snow peas
2 Tablespoons sesame oil

Cut all the vegetables and set aside. In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constanly. While continuing to stir add successively the squash, mushrooms, water chesnuts and teriyaki sauce. Cook, stiring constantly for 2 minutes. Add the bok choy, sprouts, salt and pepper, and cook stirring until crip tender, about 2 more minutes. Stir in the snow peas and sesame oil. Remove from heat and serve immediatly.

This was one of 3 stir fry dishes we made for a third thursday dinner with friends! You can tweak the vegetables to what is in season or what you enjoy!

Adapted from


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