Vegetable Stir Fry Recipe
Stir-fries are an excellent way to add more vegetables to your diet. In fact, you can experiment with different varieties of mushrooms and peppers to add more depth to the dish, and still keep it diabetes-friendly. Adding some bean sprouts gives this simple Asian dish more texture – throw them in the pan during cooking or add a handful of raw sprouts for some crunch just before eating.
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
  • 2tbsp Extra Virgin Olive Oil
  • 1 Red Bell PepperCored and julienned
  • 1 Yellow Bell PepperCored, seeded, and julienned
  • 1/2Cup Red OnionThinly sliced
  • 1Cup Yellow SquashHalf-moon sliced
  • 1Cup Broccoli FloretsSmall
  • 1 Baby EggplantCut into chunks
  • 1Cup TofuFirm, cut into large chunks
  • 1Clove garlicMinced
  • 2tbsp Teriyaki sauce
  • 2Cups Bok choySliced
  • 1Cup Bean sproutsFresh
  • 1/4tsp Ground Black PepperFresh
  • 1/4tsp Salt
  • 1/2Cup Peas
  • 1tbsp Sesame oil
  1. In a wok or large skillet, heat the olive oil over high heat until almost smoking.
  2. Add the peppers and onion while stirring constantly.
  3. While continuing to stir, add successively the squash, broccoli, tofu, eggplant, garlic, and teriyaki sauce. Cook for 2 minutes while stirring constantly.
  4. Add the bok choy, sprouts, pepper, and salt. Cook until crisp-tender, about 2 minutes more, while stirring continuously.
  5. Stir in peas and sesame oil and remove from heat. Serve immediately with brown rice or Shirataki noodles.