Meatless Monday: Wok it Out

In an effort to cut down the consumption of meat in my diet & to add in more veggies (and try new recipes), I’ve declared Mondays to be ‘Meatless Mondays’. 
 Tonight we broke in one of our wedding gifts: The Wok.  This was my first attempt at a homemade (not frozen) stir-fry, and I’m pretty sure I nailed it.  I served it over jasmine brown rice, which I boiled in a vegetable broth instead of water and it turned out so much better!
I found the recipe on and made a few minor adjustments.  I overestimated on the veggies, mostly because I didn’t want any to go to waste and I wanted leftovers for another day.   Make sure to read the directions all the way through before cooking.  I mixed most of the vegetables in a bowl as a I was chopping them and then come to find out that they needed to be added at separate times.  Good thing I could easily pick them out. 
  • 2 tablespoons canola oil
  • 1 red bell pepper, cored, seeded, and julienned
  • 1/2 cup thinly sliced red onion (I used about 1/2 an onion)
  • 1 cup half-moon sliced yellow squash (used the whole thing)
  • 1 cup small broccoli florets
  • 1 baby eggplant, cut into chunks
  • 8 ounces firm tofu, cut into large chunks
  • 1 clove garlic, minced
  • 1/2 cup GF teriyaki sauce (check the label: no more than 2 grams sugar per serving)(ended up using about 3/4 cup)
  • 2 cups sliced bok choy
  • 1 cup fresh mung bean sprouts
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/2 cup snow peas
  • 2 tablespoons sesame oil

In a wok or large skillet, heat up the canola oil until the oil is smoking.  Add in the peppers & onions and stir constantly.  After they are browned, add in the broccoli, squash, tofu, eggplant, garlic and gluten-free teriyaki sauce.  Stir constantly and make sure the sauce covers all the vegetables and tofu.  Stir for about 2 to 3 minutes. Add in pepper, bok choy, sprouts, and salt.  Stir this for about two minutes.  You still want the vegetables to be crisp so make sure not to overcook it.  Eat alone or serve over rice.  Enjoy!


    3 thoughts on “Meatless Monday: Wok it Out

    1. Lindsey (a running tale) November 8, 2011 / 3:05 am

      I always want to do Meatless Mondays but always forget when I meal plan! I always make at least one meatless meal a week which is about all I can get away with without the hubby bugging me 😉


    2. Betsy November 9, 2011 / 4:09 pm

      This DOES look phenom-nom-nom!! You have definitely inspired me!


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