- Total Time
Want to save some time? Tag team the prep work for this stir-fry with the preparations for Tri-Color Pesto Rotini,
peanut oil2 tsp
uncooked onion(s)2 cup(s), chopped (about 1 large onion)
uncooked bok choy2 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 broccoli2 cup(s), florets
uncooked asparagus2 cup(s), cut into 2-inch peices (about 1/2 pound asparagus)
low sodium soy sauce¼ cup(s)
canned chicken broth¼ cup(s), reduced-sodium
peanuts8 Tbsp, dry roasted, chopped
cooked brown rice4 cup(s), 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.