Vegetable-Peanut Stir-Fry
Source of Recipe
weight watchers
Recipe Introduction
8 servings (1 1/2 c vegetables, 1 TBS peanuts, 1/2 c rice)
5 points each
List of Ingredients
2 tsp peanut oil
2 c onions, chopped (about 1 large)
2 c raw bok choy, chopped
2 c carrots, chopped (about 2 med)
1 med green pepper, chopped
1 med sweet red pepper, chopped
8 oz mushrooms, thinly sliced
2 c broccoli, florets
2 c asparagus, cut into 2-in pieces (about 1/2 lbs)
1/4 c low-sodium soy sauce
2 tsp canned chicken broth, reduced-sodium
8 TBS peanuts, dry roasted
4 c cooked brown rice, kept hotRecipe
Heat oil a wok or large skillet over high heat. Add onion, bok choy, carrots, peppers, mushrooms, broccoli and asparagus. Cook 5 mins, stirring frequently. Add soy sauce and cook 2 mins more, until vegetables are crisp-tender. Whisk cornstarch into broth and add to pan. Simmer until sauce thickens, about 1 min. Spoon stir-fry onto rice on individual plates and top each serving with peanuts.
This dish will last in the refrigerator for up to 3 days.
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