Photo of Vegetable-Peanut Stir-Fry by WW

Vegetable-Peanut Stir-Fry

6
6
2
SmartPoints® value per serving
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

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)

Cornstarch

2 tsp

Canned chicken broth

¼ cup(s), reduced-sodium

Peanuts

8 Tbsp, dry roasted

Long grain cooked 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.)