Chinese New Year Vegetable Stir-Fry

We made a traditional Chinese dish, a beautiful stir-fry, to start off the Year of the Dragon. This recipe emphasizes lots of fresh, chopped veggies. We put each color into separate bowls and they were gorgeous: red onion, green broccoli, yellow squash, orange peppers, green & white Bok Choy - very appetizing. You could also include or substitute chopped eggplant, carrot, celery, and other veggies if you prefer. We marinated some tofu to add protein, and the kids ate it all up!

6-8 servings

Dinner, Lunch

Ingredients

1 1/2 tablespoons canola oil
2 bell peppers, different colors, cored, seeded cut in strips
1/2 cup thinly sliced red onion
1 cup yellow squash, cut in half-moon shape
1 1/2 cups broccoli florets
8 oz. firm tofu, cut into medium chunks
1 clove garlic, minced
2/3 cup teriyaki sauce, divided in half (we used a pineapple teriyaki sauce, i.e. Soy Vay).
2 cups sliced bok choy
1 cup sliced mushrooms (try Shitaake)
salt and pepper to taste
1/2 cup snow peas
1 1/2 tablespoons sesame oil

Instructions

Put the tofu chunks into a small bowl and cover with half the teriyaki sauce (1/3 cup) to marinate.
Next, prep all the vegetables and measure other ingredients so that they are ready to go – stir-fry goes very quickly!
In a wok or large skillet, heat canola oil over high heat until almost smoking. First, add the peppers and red onion and stir constantly. Continuing to stir, add ingredients in this order: squash, broccoli, tofu, mushrooms, garlic and teriyaki sauce. Cook, stirring, for two minutes. Add bok choy, salt and pepper, and stir until crisp-tender, about two minutes more.
Stir in snow peas and sesame oil and remove from heat. Serve immediately over jasmine rice or brown rice.

More Information

Based on a Food Network recipe by George Stella

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