Weight Watchers Vegetable-Peanut Stir-Fry - 5 Points |
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Prep Time: 27 Minutes Cook Time: 0 Minutes |
Ready In: 27 Minutes Servings: 8 |
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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 (change the points value). Absolutely delish! 5POINTS per serving Ingredients:
2 teaspoons peanut oil |
2 cups onions, chopped (about 1 large onion) |
2 cups bok choy, chopped |
2 cups carrots, chopped (about 2 medium carrots) |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
8 ounces mushrooms, thinly sliced |
2 cups broccoli, florets |
2 cups asparagus, cut into 2-inch peices (about 1/2 pound asparagus) |
1/4 cup low sodium soy sauce |
2 teaspoons cornstarch |
1/4 cup canned reduced-sodium chicken broth |
8 tablespoons peanuts, dry roasted, chopped |
4 cups cooked brown rice, kept hot |
Directions:
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.
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