Teriyaki Vegetable Stir-Fry

Adapted from Betty Crocker and Mark BIttman

INGREDIENTS:

• 1-2 tablespoons oil
• 2 cloves garlic, minced
• 1 onion, diced (about 2 cups)
• 4 carrots, sliced thin or into matchsticks
• 1 medium daikon, sliced thin or into matchsticks
• 1 bok choy, leaves separated from stems; leaves sliced and stems cut 1/4 inch thick
• 1-5 ounce bag Japanese curly noodles, broken into small pieces and prepared according to package directions
• 1/2 cup teriyaki sauce

METHOD:

• Heat oil in large pot; saute garlic and onion for 1 minute
• Add carrots and saute another minute
• Add bok choy stems and daikon and cook for 3 minutes or until tender crisp
• Add 1/2 cup water and bring to a boil, also bring cooking water to boil for noodles
• Stir in bok choy leaves and cook for 3 minutes while broken noodles cook separately
• Stir in drained and rinsed noodles
• Stir in teriyaki sauce