Vegetable Stir Fry I LOVE the color of fresh veggies and this recipe is easy to make a tweak to your own taste.


2 tablespoons sesame 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

2 cups small broccoli florets

1 cup mushrooms

8 ounces chicken, 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 carrots

1 cup zucchini

1 can water chestnuts

1/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1/2 cup snow peas

2 tablespoons sesame oil

1/2 cup toasted almond slivers

1 tablespoon fresh ginger


Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.


In a wok or large skillet, heat oil over high heat until almost smoking. Cook chicken. Add the peppers, water chestnuts and onion while stirring constantly. While continuing to stir, add successively the squash, zucchini, broccoli, mushrooms, garlic, ginger and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.  I add a bit of water to help steam the veggies and keep them from drying out.


Stir in snow peas and extra sesame oil and remove from heat. Serve immediately.