Recipe: Szechuan Vegetable Stir-fry (serves 2)

SZECHUAN VEGETABLE STIR-FRY

1 tablespoon canola oil
1/4 red bell pepper, julienned
1/4 green bell pepper, julienned
1/4 yellow bell pepper, julienned
1/8 cup red onion, julienned
1/4 cup thickly cut yellow squash (half-moon slices)
1/4 cup thickly cut zucchini (half-moon slices)
1/4 baby eggplant, cut into chunks
1/4 clove garlic, minced
1/4 tablespoon peeled and minced ginger
1/16 cup sesame oil
1/8 cup teriyaki sauce (average 2 grams sugar per serving)
1/8 cup canned straw mushrooms
3/4 cup sliced bok choy
1/2 cup fresh bean sprouts
1/16 cup sliced bamboo shoots
1/4 teaspoon garlic powder
kosher salt and fresh ground black pepper to taste
1/8 cup snow peas
1/8 cup kimchee, optional, for garnish

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.

Servings: 2

Calories: 172; Fat: 14g; Carbohydrates: 10g; Fiber: 2g;

Source: Food TV Network, Low Carb and Lovin' It - George Stella