Vegetable-Peanut Stir-Fry

By carvalhohm2

Ingredients

• 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

Details

Servings 8
Adapted from weightwatchers.com

Preparation

Step 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.

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.

Serves 8

WW Points Plus: 6

Notes:
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.