Vegetable-Peanut Stir-Fry

Try this delicious variation of the traditional vegetable stir-fry.

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)

• 1⁄4 cup(s) low sodium soy sauce

• 2 tsp cornstarch

• 1⁄4 cup(s) canned chicken broth, reduced-sodium

• 8 Tbsp peanuts, dry roasted

• 4 cup(s) 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 2 minutes more, until vegetables are crisp-tender.

3. Whisk cornstarch into broth 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. (Note: 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.)

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