Veggie Stir Fry

2 Tbsp. canola oil
1 red bell pepper, cored, seeded, and julienned
1 yellow pepper, cored, seeded, and julienned
1 c, thinly sliced carrots
1/2 c. thinly sliced red onion
1 c. sliced yellow squash
1 c. small broccoli florets
1 baby eggplant, cut into chunks
1 clove garlic, minced
1/2 c. teriyaki sauce
2 c. sliced bok choy
1 c. fresh bean sprouts
1/4 tsp. black pepper
1/4 tsp. kosher salt
1/2 c. peas
2 Tbsp. sesame oil (optional)

Prepare and cut all the vegetables.  In a wok or large skillet, heat canola oil until almost smoking.  Add the peppers, carrots, and onion while stirring constantly.  While continuing to stir, add successively the squash, broccoli, eggplant, garlic, and teriyaki sauce.  Cook, stirring constantly for 2 minutes.  Add the bok coy, sprouts, pepper, and salt.  Cook, stirring until crisp tender, about 2 minutes more.  Stir in peas and sesame oil and remove from heat.