- 2 tsp peanut oil
- 2 cup(s) uncooked onion(s), chopped (about 1 large onion)
- 2 cup(s) uncooked bok choy, chopped
- 2 cup(s) uncooked carrot(s), chopped (about 2 medium carrots)
- 1 medium green pepper(s), chopped
- 1 medium sweet red pepper(s), chopped
- 8 oz fresh mushroom(s), thinly sliced
- 2 cup(s) uncooked broccoli, florets
- 2 cup(s) uncooked asparagus, cut into 2-inch peices (about 1/2 pound asparagus)
- 1/4 cup(s) low sodium soy sauce
- 2 tsp cornstarch
- 1/4 cup(s) canned chicken broth, reduced-sodium
- 8 Tbsp peanuts, dry roasted, chopped
- 4 cup(s) cooked brown rice, kept hot
- 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.
- Add soy sauce and cook until vegetables are crisp-tender, about 2 minutes more.
- Whisk cornstarch into broth in a small cup and add to pan; simmer until sauce thickens, about 1 minute.
- 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.