Jiminy102
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- Joined
- Sep 4, 2000
vegetable-peanut stir-fry
Ingredients
2 tsp peanut oil
2 cup onion(s), chopped (about 1 large onion)
2 cup raw bok choy, chopped
2 cup carrot(s), chopped (about 2 medium carrots)
1 medium green pepper, chopped
1 medium sweet red pepper(s), chopped
8 oz mushroom(s), thinly sliced
2 cup broccoli, florets
2 cup asparagus, cut into 2-inch peices (about 1/2 pound asparagus)
1/4 cup low-sodium soy sauce
2 tsp cornstarch
1/4 cup canned chicken broth, reduced-sodium
8 Tbsp peanuts, dry roasted
4 cup cooked brown rice, kept hot
Instructions
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 2 minutes more, until vegetables are crisp-tender.
Whisk cornstarch into broth 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. (Note: 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.)
Learn more about our Cook Once, Eat All Week Series.
POINTS
Serves | 8
POINTS per serving | 5
From Weight Watchers
Ingredients
2 tsp peanut oil
2 cup onion(s), chopped (about 1 large onion)
2 cup raw bok choy, chopped
2 cup carrot(s), chopped (about 2 medium carrots)
1 medium green pepper, chopped
1 medium sweet red pepper(s), chopped
8 oz mushroom(s), thinly sliced
2 cup broccoli, florets
2 cup asparagus, cut into 2-inch peices (about 1/2 pound asparagus)
1/4 cup low-sodium soy sauce
2 tsp cornstarch
1/4 cup canned chicken broth, reduced-sodium
8 Tbsp peanuts, dry roasted
4 cup cooked brown rice, kept hot
Instructions
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 2 minutes more, until vegetables are crisp-tender.
Whisk cornstarch into broth 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. (Note: 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.)
Learn more about our Cook Once, Eat All Week Series.
POINTS
Serves | 8
POINTS per serving | 5
From Weight Watchers
