Photo of Vegetable-peanut stir-fry by WW

Vegetable-peanut stir-fry

2 - 5
PersonalPoints™ per serving
Total Time
35 min
27 min
8 min
Try this delicious variation of the traditional vegetable stir-fry.


Peanut oil

2 tsp(s)

Uncooked onion(s)

2 cup(s), chopped (about 1 large onion)

Uncooked bok choy

2 cup(s), chopped

Uncooked carrot(s)

2 cup(s), chopped (about 2 medium carrots)

Green pepper(s)

1 medium, chopped

Sweet red pepper(s)

1 medium, chopped

Fresh mushroom(s)

8 oz, thinly sliced

Uncooked broccoli

2 cup(s), florets

Uncooked asparagus

2 cup(s), cut into 2-inch peices (about 1/2 pound asparagus)

Low sodium soy sauce

¼ cup(s)


2 tsp(s)

Canned chicken broth

¼ cup(s), reduced-sodium


8 tbsp(s), dry roasted

Cooked long grain brown rice

4 cup(s), kept hot


  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.)