Weight Watchers Vegetable-Peanut Stir-Fry - 5 Points

"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"
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by FLKeysJen photo by FLKeysJen
Ready In:
35mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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).
     
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RECIPE SUBMITTED BY

SoCal transplant who pulled up her roots and moved alllllllllll the way to TN!
 
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