Weight Watchers Vegetable-Peanut Stir-Fry - 5 Points

Ingredients

• 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)
• 1/4 cup low sodium soy sauce
• 2 teaspoons cornstarch
• 1/4 cup canned reduced-sodium chicken broth
• 8 tablespoons peanuts, dry roasted, chopped
• 4 cups cooked brown rice, kept hot

Directions

1. 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. 2

   Add soy sauce and cook until vegetables are crisp-tender, about 2 minutes more.

3. 3

   Whisk cornstarch into broth in a small cup and add to pan; simmer until sauce thickens, about 1 minute.

4. 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.