Vegetable-Peanut Stir-Fry

Total Time
35 min
27 min
8 min
Want to save some time? Tag team the prep work for this stir-fry with the preparations for Tri-Color Pesto Rotini,


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)


2 tsp

canned chicken broth

¼ cup(s), reduced-sodium


8 Tbsp, dry roasted, chopped

long grain cooked 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 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.


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.Consider adding extra flavor with fresh ginger and minced garlic.Learn more about our Cook Once, Eat All Week series.

A happier, healthier you starts here