For the first day of fall yesterday, I wanted to make something warm, quick, and tasty, but also healthy. I decided upon an easy vegetable stir fry, and without planning out a recipe and making a list (my norm for making a meal), I walked into the grocery store, and simply picked up some fresh veggies that I thought would go well together. What I ended up with was a great combination of peppers, onion, and other veggies, and the whole meal only took about twenty minutes to pull together. I enjoyed a warm bowl of stir-fry out on my balcony to welcome in the first day of fall.
Ingredients (serves 4)
4 servings of rice cooked according to box directions
2 tbsp vegetable oil
1 vidalia onion, sliced
1 red bell pepper, cored, seeded, and sliced
1 yellow bell pepper, cored, seeded, and sliced
1 zucchini, sliced
1 yellow squash, sliced
salt and pepper to taste
1/2 c low sodium teriyaki sauce
sesame seeds (to taste)
1/2 c snow peas
Cook rice according to package directions. Heat vegetable oil in a large saucepan or wok until smoking.
Add in peppers and onion and stir continuously for five minutes. Add in zucchini and squash, and stir for another five minutes.
Add in teriyaki, salt and pepper, and stir. Reduce heat, cover, and simmer for about 5 minutes, until vegetables are well cooked.
Remove from heat, stir in snow peas, sesame seeds, and sesame oil. Place on top of bed of rice, and serve immediately.