POINTS® Value |  5
Servings | 8
Preparation Time | 27 min
Cooking Time | 8 min
Level of Difficulty | Easy

Want to save some time? Tag team the prep work for this stir-fry with the preparations for Tri-Color Pesto Rotini, another recipe in our Cook Once, Eat All Week series.

2 tsp peanut oil
2 cup onion(s), chopped (about 1 large onion)
2 cup bok choy, chopped
2 cup carrot(s), chopped (about 2 medium carrots)
1 medium green pepper(s), 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


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.



Notes

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. If you make additions, be sure to add the extra points.