PEANUT STIR-FRY VEGETARIAN RECIPES

Name: Vegetable-peanut stir-fry
Prep time: 27 min
Cook time: 8 min
Total time: 35 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 2 tsp Peanut oil; 2 cup(s) Uncooked onion(s) chopped (about 1 large onion); 2 cup(s) Uncooked bok choy chopped; 2 cup(s) Uncooked carrot(s) chopped (about 2 medium carrots); 1 medium Green pepper(s) chopped; 1 medium Sweet red pepper(s) chopped; 8 oz Fresh mushroom(s) thinly sliced; 2 cup(s) Uncooked broccoli florets; 2 cup(s) Uncooked asparagus cut into 2-inch peices (about 1/2 pound asparagus); 0.25 cup(s) Low sodium soy sauce; 2 tsp Cornstarch; 0.25 cup(s) Canned chicken broth reduced-sodium; 8 Tbsp Peanuts dry roasted, chopped; 4 cup(s) Long grain cooked brown rice kept hot

VEGETABLE-PEANUT STIR-FRY | RECIPES | WW USA

Vegetable-peanut stir-fry | Recipes | WW USA image

We love how quickly and easily this beautiful-looking veggie stir-fry comes together. It's chockfull of onions, bok choy, carrots, green peppers, red peppers, mushrooms, broccoli, and asparagus. Topped with roasted peanuts and spooned on top of brown rice, you'll find this stir-fry to be super-savory and satisfying. For added convenience, this dish will last in the refrigerator for up to 3 days. You can add additional protein by stir-frying skinless, boneless chicken, peeled shrimp, and/or firm, cubed tofu with the vegetables. Also consider adding extra flavor with fresh ginger and minced garlic if you feel like experimenting with the recipe; the possibilities are endless.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 35 minutes

Prep Time 27 minutes

Cook Time 8 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 tsp Peanut oil
2 cup(s) Uncooked onion(s) chopped (about 1 large onion)
2 cup(s) Uncooked bok choy chopped
2 cup(s) Uncooked carrot(s) chopped (about 2 medium carrots)
1 medium Green pepper(s) chopped
1 medium Sweet red pepper(s) chopped
8 oz Fresh mushroom(s) thinly sliced
2 cup(s) Uncooked broccoli florets
2 cup(s) Uncooked asparagus cut into 2-inch peices (about 1/2 pound asparagus)
0.25 cup(s) Low sodium soy sauce
2 tsp Cornstarch
0.25 cup(s) Canned chicken broth reduced-sodium
8 Tbsp Peanuts dry roasted, chopped
4 cup(s) Long grain cooked brown rice kept hot

Steps:

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.

Nutrition Facts : Calories 80 kcal

VEGETABLE STIR-FRY WITH PEANUTS RECIPE | REAL SIMPLE

Vegetable Stir-Fry With Peanuts Recipe | Real Simple image

Provided by Kate Merker

Total Time 20 minutes

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 cup long-grain white rice
¼ cup low-sodium soy sauce
2 tablespoons fresh lime juice
½ teaspoon Sriracha or some other hot pepper sauce (such as Tabasco)
1 tablespoon canola oil
2 carrots, cut into very thin strips
1 red bell pepper, thinly sliced
8 ounces shiitake mushrooms, stems removed and caps thinly sliced
2 cups bean sprouts
2 scallions, thinly sliced
¼ cup roasted peanuts, chopped

Steps:

Cook the rice according to the package directions.
Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, and Sriracha. Set aside.
Heat the oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, for 3 minutes.
Add the mushrooms and bean sprouts and cook, tossing, until the vegetables are just tender, 2 to 3 minutes.
Add the soy sauce mixture and toss to coat. Serve over the rice and sprinkle with the scallions and peanuts.

Nutrition Facts : Calories 363 calories, CarbohydrateContent 54 g, FatContent 11 g, FiberContent 3 g, ProteinContent 14 g, SaturatedFatContent 1 g, SodiumContent 435 mg, SugarContent 3 g

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