Szechuan-Style Vegetable Stir-Fry

Ingredients:

• 3 tbsp. l. rapeseed oil (canola)
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 0.5 cup red onion, cut into half rings
• 1 cup yellow zucchini, sliced ​​into half-moons
• 1 cup zucchini, sliced ​​into half-moon slices
• 1 young eggplant, cut into pieces
• 1 clove garlic, minced
• 1-2 tablespoons peeled and chopped ginger root
• 1/4 tbsp. sesame oil
• 0.5 cup teriyaki sauce
• 0.5 cups canned straw mushrooms
• 3 cups chopped bok choy
• 2 cups fresh bean sprouts
• 1/3 cup chopped bamboo shoots
• 1 teaspoon garlic powder
• 0.5 tsp freshly ground black pepper
• 0.5 tsp salt
• 1/8 tsp cayenne pepper, optional
• 0.5 cups green peas
• 1/2 cup kimchi, optional, for serving (spicy Chinese pickled cabbage)

Preparation:

1. Start by prepping and chopping all the vegetables and measuring out the required amounts of ingredients so everything is ready to go when you start frying. Once you start frying, the process will go very quickly.
2. In a wok or large skillet, heat the canola oil over high heat until it's almost smoking. Stirring constantly, add the peppers and onions one at a time, then the zucchini, eggplant, garlic, ginger, sesame oil, and teriyaki sauce.
3. Cook for about 2 minutes, then add the remaining ingredients and seasonings, except for the green peas. Cook for another 2 minutes. When done, add the peas and remove from heat. Serve the stir-fry immediately, garnished with kimchi if desired.