Weight Watchers Vegetable-Peanut Stir-Fry - 5 Points

xpnsve's 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 (change the points value). Absolutely delish! 5POINTS per serving

• Total Time: 35 mins
• Prep Time: 27 mins
• Cook Time: 8 mins

Ingredients:

Servings: 8

• 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)
• ¼ cup low sodium soy sauce
• 2 teaspoons cornstarch
• ¼ 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.