Vegetable-Peanut Stir-Fry
(from salonx’s recipe box)
Want to save some time? Tag team the prep work for this stir-fry with the preparations for Tri-Color Pesto Rotini, another recipe in our Cook Once, Eat All Week series.
POINTS® Value: 5
Level of Difficulty: Easy
Source: weightwatchers.com
Prep time: 27 minutes
Cook time: 8 minutes
Serves 8 people
Categories: vegetables
Ingredients
- 2 tsp peanut oil
- 2 cup onion(s), chopped (about 1 large onion)
- 2 cup bok choy, chopped
- 2 cup carrot(s), chopped (about 2 medium carrots)
- 1 medium green pepper(s), chopped
- 1 medium sweet red pepper(s), chopped
- 8 oz mushroom(s), thinly sliced
- 2 cup broccoli, florets
- 2 cup asparagus, cut into 2-inch peices (about 1/2 pound asparagus)
- 1/4 cup low-sodium soy sauce
- 2 tsp cornstarch
- 1/4 cup canned chicken broth, reduced-sodium
- 8 Tbsp peanuts, dry roasted
- 4 cup cooked brown rice, kept hot
Directions
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Heat oil in a wok or large skillet over high heat. Add onion, bok choy, carrots, peppers, mushrooms, broccoli and asparagus; cook 5 minutes, stirring frequently.
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Add soy sauce and cook until vegetables are crisp-tender, about 2 minutes more.
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Whisk cornstarch into broth in a small cup and add to pan; simmer until sauce thickens, about 1 minute.
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Spoon stir-fry onto rice on individual plates and top each serving with peanuts. Yields about 1 1/2 cups of vegetables, 1 tablespoon of peanuts and 1/2 cup of rice per serving.
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This dish will last in the refrigerator for up to 3 days. You may add additional protein by stir-frying skinless, boneless chicken, peeled shrimp and/or firm, cubed tofu with the vegetables.