Best Asian Vegetable Stir-Fry Recipe

I really love a good vegetable stir-fry, and I never follow a particular recipe when making it. I just throw a bunch of ingredients(usually what I have lying around) into a great, big wok and call it a day. And it always comes out wonderful!

For the oil, I usually use canola oil. As far as the vegetables, I use the following:

• Red pepper
• Yellow pepper
• Red onion
• Broccoli
• Eggplant
• Garlic
• Water chestnuts

After the canola oil is heated, I toss in the vegetables and stir them around until they are fully cooked yet still crunchy. I will also toss in some large chunks of firm tofu and/or cooked rice noodles toward the end of the cooking process. For further flavor, I will add terriyaki sauce, salt, pepper, and sesame oil to taste. I love that I don’t follow a recipe when making this. It makes it so easy and allows me to effectively utilize the extra vegetables I always have lying around.

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