PEANUT VEGETABLE 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-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

More about "peanut vegetable recipes"

WEST AFRICAN VEGETABLE AND PEANUT STEW RECIPE - GRACE ...

Okra, which is a staple in West African cooking, is a great vegetable to freeze because, unlike commercially frozen okra, it doesn't become mushy.Plus: More Vegetable Recipes and Tips
From foodandwine.com
Reviews 4

Add the sweet potatoes and carrots, cover partially and cook over moderately low heat until the vegetables are just tender, about 20 minutes. Add the okra and green beans, cover partially and cook until all the vegetables are tender, about 10 minutes longer. Transfer the stew to 4 deep bowls and serve hot. Pass the cilantro, peanuts and lime wedges at the table.

See details

SPICY THAI PEANUT VEGETABLE CURRY RECIPE - FOOD.COM

This is an easy & healthy dish that you can TaylorMake to whatever you like — you can add just about any sliced vegetable to this dish. I made this version completely vegetarian (actually vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef. Serve with brown rice, jasmine rice or any type of noodle. Rice Noodle, Mung Bean (which are gluten free), soba noodles, ramen (w/out the seasoning packet), I have even used regular pasta when I was in a pinch – use whatever you have on hand.
From food.com
Reviews 5.0
Total Time 17 minutes
Calories 454.1 per serving

Add the bowl of vegetables, frozen peas and lime juice back to the pan and stir. Cook 1 minute Done!

See details

PEANUT NOODLES WITH SHREDDED CHICKEN & VEGETABLES RECIPE ...

If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.
From eatingwell.com
Reviews 4.7
Total Time 30 minutes
Category Healthy Chicken Recipes
Calories 377.7 calories per serving

Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

See details

WEST AFRICAN PEANUT STEW RECIPE | ALLRECIPES

A hearty stew that's super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.
From allrecipes.com
Reviews 4.8
Total Time 1 hours 5 minutes
Category Soups, Stews and Chili Recipes, Stews, Chicken
Calories 730.6 calories per serving

Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

See details

PEANUT BUTTER COOKIES WITHOUT BUTTER RECIPE - FOOD.COM

So very easy to make, the recipe doubles very nicely. Made up a couple batches to freeze for Christmas gifts. Recipe came from an Amish Cookbook published in 1977.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 4210 per serving

Bake at 375 for 10 minutes.

See details

TOFU-VEGETABLE SATAY WITH PEANUT SAUCE RECIPE - NYT COOKING

Caramelized pineapple, tofu and vegetables take center stage in these vegan satay, which are inspired by Indonesian charcoal-grilled skewers. Here, the smoky satay are glazed with sweet and sticky kecap manis, a fermented sweet soy sauce (see Tip), which also flavors the peanut sauce along with garlic, shallots and chile. The sauce is meant to be generously poured over the satay to serve, but any leftovers will last for one week in the refrigerator. The sauce thickens over time, so loosen it with extra water as needed. Serve the satay and peanut sauce with steamed rice or noodles, and a side of stir-fried greens or roast potatoes. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes

Pool about 1 cup peanut sauce onto a large serving plate, spreading it close to the edges of the plate. Lay the cooked skewers on top, then spoon the remaining peanut sauce on top. Drizzle lightly with 1 tablespoon of kecap manis, and garnish with the sliced scallions.

See details

PEANUT AND VEGETABLE SOUP RECIPE | FOOD NETWORK

From foodnetwork.com

See details

EASY VEGETABLE AND PEANUT SAUCE STIR FRY (VEGAN)

Sep 28, 2020 · Preparation: Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the... Chopping time: chop the snow peas, baby corn and onion. Dice the garlic and ginger. 1 clove garlic, 1 onion, 1 big... For the sauce: grab a large bowl and chuck in the ...
From hurrythefoodup.com

See details

10 BEST PEANUT BUTTER COOKIES VEGETABLE OIL RECIPES | YUMMLY

peanut butter cookies, peanut butter chips, peanut butter, milk and 2 more Bacon and Peanut Butter Cookies Pork peanut butter, large eggs, baking soda, salt, bacon, salted peanuts and 7 more
From yummly.com

See details

6-VEGETABLE STIR FRY WITH PEANUT SAUCE - THE ROASTED ROOT

May 10, 2021 · Ingredients 1 tablespoon coconut oil or grapeseed oil 1 red onion, chopped 2 large carrots, peeled and chopped 1 red bell pepper, chopped 2.5 cups green beans, chopped 1 zucchini squash, chopped 1 large yellow squash, chopped 1 8- ounce can water chestnuts, sliced 3 tablespoons Peanut Sauce plus ...
From theroastedroot.net

See details

VEGETABLE PEANUT CURRY – CHRISTINE BAILEY

From christinebailey.co.uk

See details

PEANUT BUTTER VEGETABLE CHICKEN SOUP RECIPE | ALLRECIPES

Step 1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender. Advertisement. Step 2. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic.
From allrecipes.com

See details

ROASTED VEGETABLE BOWL WITH PEANUT SAUCE {VEGAN} - COOKIN ...

Jan 05, 2021 · A simple spice mixture flavors the vegetables and chickpeas, then the greens and roasted veggies are drizzled with a light and delicious peanut dressing, inspired by the sauce used for my Thai Veggie Naan Bread Pizza recipe. I often prep the vegetables on the weekend, then eat these bowls for lunch for the next few days.
From cookincanuck.com

See details

KIENYEJI VEGETABLES IN PEANUT BUTTER SAUCE - YOUTUBE

From m.youtube.com

See details

VEGETARIAN WEST AFRICAN PEANUT SOUP - COOKIE AND KATE

Feb 22, 2013 · Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl.
From cookieandkate.com

See details

15+ 15-MINUTE VEGETABLE SIDE DISH RECIPES FOR PASTA ...

May 21, 2021 · 20 Healthy Vegetable Sides for Pasta in 15 Minutes. While the pasta is boiling, make one of these healthy vegetable sides to go along with your meal. From sautéed veggies to quick salads, these recipes are on the table in 15 minutes or less. Recipes like Kale Salad with Balsamic & Parmesan and Sautéed Broccoli with Peanut Sauce are delicious ...
From eatingwell.com

See details

VEGAN SALAD RECIPES ARCHIVES - COOKING FOR PEANUTS

Vegan Salad Recipes. Vegan salad recipes with budget-friendly ingredients. A selection of orzo, quinoa, pasta, and chickpea salads. Easy to prepare, healthy, and family-friendly. Protein-rich and gluten-free options.
From cookingforpeanuts.com

See details

MIXED VEGETABLE POHA RECIPE-VEGETABLE RECIPE | INDIAN ...

Jan 20, 2019 · Heat oil in a kadai, add the mustard and allow it to crackle. 4. Add peanuts in the pan and cook it on low flame till the peanut is cooked properly and nice aroma comes from the peanuts. 5. Add onion and cook for another 1-2 minutes on low-medium flame till onions are translucent in the color.
From achalafood.com

See details