3 tablespoons canola oil
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1/2 cup red onion, julienned
1 cup thickly cut yellow squash (half-moon slices)
1 cup thickly cut zucchini (half-moon slices)
1 baby eggplant, cut into chunks
1 clove garlic, minced
1 to 2 tablespoons peeled and minced ginger
1/4 cup sesame oil
1/2 cup teriyaki sauce (average 2 grams sugar per serving)
1/2 cup canned straw mushrooms
3 cups sliced bok choy
2 cups fresh bean sprouts
1/3 cup sliced bamboo shoots
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper, optional
1/2 cup snow peas
1/2 cup kimchee, optional, for garnish (spicy hot Chinese marinated cabbage)
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 saute pan, heat canola oil over high heat to almost smoking. While stirring constantly, 1 at a time, add in the peppers and onions, followed by the squash, zucchini, eggplant, garlic, ginger, sesame oil, and teriyaki sauce. Cook for about 2 minutes and then add in the remaining ingredients and seasonings, except for the snow peas. Cook about 2 minutes more. Stir in snow peas when done and remove from heat. Serve immediately garnished with kimchee, if desired.
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