Vegetable-peanut stir-fry
| 14 |
35 |
295 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 27 min |
8 min |
8
|
Ingredients
|
2 tsp
|
Peanut oil
|
|
2 cup
|
White onion
(chopped (about 1 large; ))
|
|
2 cup
|
Bok choy
(chopped)
|
|
2 cup
|
Carrots
(chopped)
|
|
1 medium pepper(s)
|
Green bell pepper
(chopped)
|
|
1 medium pepper(s)
|
Red bell pepper
(chopped)
|
|
227 gm
|
White mushrooms
(thinly sliced)
|
|
1 head
|
Broccoli
(chopped)
|
|
2 cup
|
Asparagus
(cut into 2-inch pieces (about 1/2 pound asparagus))
|
|
1/4 cup
|
Soy sauce
|
|
2 tsp
|
Cornstarch
|
|
1/4 cup
|
Chicken broth (stock)
|
|
8 tbsp
|
Peanuts, roasted
(chopped)
|
|
2 cup
|
Basmati rice, dry
|
Instructions
- Cook rice according to package instructions.
- Heat peanut 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.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
