Weight Watchers Vegetable-Peanut Stir-Fry - 5 Points - cooking recipe

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

Preparation

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.