Vegetarian Stir-Fry

Vegetarian Stir-Fry


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Vegetarians can have Asian-inspired food too! This stir-fry is one of my go-to meals on a weeknight when I don't feel like making anything too complex.

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Time needed

10 min preparation + 5 min cooking

Serving Size / Yield

6 servings


  • 2 Tbs. peanut oil
  • 1 red bell pepper, cored, seeded, and julienned
  • 1 yellow bell pepper, cored, seeded, and julienned
  • 1/2 C. red onion, thinly sliced
  • 1 C. small broccoli florets
  • 1 eggplant, cut into chunks
  • 2 C. mushrooms
  • 1 clove garlic, minced
  • 1/2 C. teriyaki sauce
  • 2 C. bok choy, sliced
  • 1/4 tsp. black pepper
  • 1/4 tsp. kosher salt
  • 1/2 C. snow peas
  • 2 Tbs. sesame oil

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In a wok, heat oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. Add successively the broccoli, eggplant, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, salt, pepper, and cook, stirring, until crisp-tender, about 2 minutes more.

Remove from heat and stir in snow peas. Serve immediately over a bed of rice. 

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