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
Uncooked bok choy
2 cup(s), shredded
Carrots
2 cup(s)
Green bell pepper
1 medium
Red bell pepper
1 medium
Mushrooms
8 oz
Broccoli
2 cup(s), chopped
Asparagus
2 cup(s)
Less sodium soy sauce
¼ cup(s)
Cornstarch
2 tsp
Chicken broth
¼ cup(s)
Peanuts (dry-roasted or raw, unsalted, no sugar added)
8 Tbsp
Cooked long grain brown rice
4 cup(s)
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.