Prep 27 mins
Cook 8 mins
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
- 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
- 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.
Tasty colorful combination! I needed to use a bit more oil and cornstarch mixture because this is a huge amount of veggies (you will need a very large wok or skillet).