Vegetable-peanut stir-fry
6
Points®
Total time: 35 min • Prep: 27 min • Cook: 8 min • Serves: 8 • Difficulty: Easy
Try this delicious variation of the traditional vegetable stir-fry.
Ingredients
Peanut oil
2 tsp(s)
Onion
2 cup(s), chopped (about 1 large onion)
Uncooked bok choy
2 cup(s), chopped
Carrots
2 cup(s), chopped (about 2 medium carrots)
Green bell pepper
1 medium, chopped
Red bell pepper
1 medium, chopped
Mushrooms
8 oz, thinly sliced
Broccoli
2 cup(s), florets
Asparagus
2 cup(s), cut into 2-inch peices (about 1/2 pound asparagus)
Low sodium soy sauce
¼ cup(s)
Cornstarch
2 tsp(s)
Chicken broth
¼ cup(s), reduced-sodium
Peanuts
8 tbsp(s), dry roasted
Cooked long grain brown rice
4 cup(s), kept hot
Instructions
1
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.
2
Add soy sauce and cook 2 minutes more, until vegetables are crisp-tender.
3
Whisk cornstarch into broth and add to pan. Simmer until sauce thickens, about 1 minute.
4
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. (Note: 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.)
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