Szechuan Veggie Stir Fry

• 3 tablespoons canola oil
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 yellow bell pepper, julienned
• 12 cup red onion, julienned
• 1 cup yellow squash (half-moon slices approx 1/2 inch)
• 1 cup zucchini (half-moon slices approx 1/2 inch)
• 1 baby eggplant, cut into chunks
• 1 garlic clove, minced
• 1 -2 tablespoon minced ginger (I find it easier to use micro plane here)
• 2 tablespoons sesame oil
• 12 cup teriyaki sauce (avoid the thicker..sauce one...I use the teriyaki marinade)
• 12 cup canned straw mushroom
• 3 cups sliced bok choy
• 2 cups fresh bean sprouts
• 13 cup sliced bamboo shoot
• 12 teaspoon fresh ground black pepper
• 12 teaspoon kosher salt
• 18 teaspoon cayenne pepper (optional)
• 12 cup snow peas
• 12 cup baby corn (canned)

1. Start by preparing and cutting all the vegetables so that they are ready to go.
2. Once you begin stir-frying, it goes very quickly.
3. In a wok or large saute pan, heat canola oil over high heat to almost smoking.
4. 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.
5. Cook for about 2 minutes and then add in the remaining ingredients and seasonings, except for the snow peas and baby corn.
6. Cook about 2 minutes more.
7. Stir in snow peas and corn.
8. Serve immediately.
9. Garnish with Kim Chee (if desired) recipe#136908.

canola oil, red bell pepper, green bell pepper, yellow bell pepper, red onion, yellow squash, zucchini, baby eggplant, garlic, ginger, sesame oil, teriyaki sauce, mushroom, choy, fresh bean sprouts, bamboo shoot, ground black pepper, kosher salt, cayenne pepper, snow peas, baby corn

Taken from www.food.com/recipe/szechuan-veggie-stir-fry-153792 (may not work)