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
8 Tbsp, dry roasted, chopped
Cooked long grain brown rice
4 cup(s), kept hot
