Vegetable-peanut stir-fry
6
Points®
Total time: 35 min • Prep: 27 min • Cook: 8 min • Serves: 8 • Difficulty: Easy
We love how quickly and easily this beautiful-looking veggie stir-fry comes together. It's chockfull of onions, bok choy, carrots, green peppers, red peppers, mushrooms, broccoli, and asparagus. Topped with roasted peanuts and spooned on top of brown rice, you'll find this stir-fry to be super-savory and satisfying. For added convenience, this dish will last in the refrigerator for up to 3 days. You can add additional protein by stir-frying skinless, boneless chicken, peeled shrimp, and/or firm, cubed tofu with the vegetables. Also consider adding extra flavor with fresh ginger and minced garlic if you feel like experimenting with the recipe; the possibilities are endless.
Ingredients
Peanut oil
2 tsp
Onion
2 cup(s), chopped, chopped (about 1 large onion)
Uncooked bok choy
2 cup(s), shredded, 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), chopped, florets
Asparagus
2 cup(s), cut into 2-inch peices (about 1/2 pound asparagus)
Less sodium soy sauce
¼ cup(s)
Cornstarch
2 tsp
Chicken broth
¼ cup(s), reduced-sodium
Peanuts (dry-roasted or raw, unsalted, no sugar added)
8 Tbsp, dry roasted, chopped
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 until vegetables are crisp-tender, about 2 minutes more.
3
Whisk cornstarch into broth in a small cup 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.
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