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Photo of Vegetable-peanut stir-fry by WW

Vegetable-peanut stir-fry

6
Points® value
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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