Weight Watchers Vegetable Peanut Stir Fry 5 Points Recipes
WEIGHT WATCHERS VEGETABLE-PEANUT STIR-FRY - 5 POINTS
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 (change the points value). Absolutely delish! 5POINTS per serving
Provided by xpnsve
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
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.
WEIGHT WATCHERS STIR FRIED CHINESE VEGETABLES
This homemade version of the Chinese restaurant classic, Buddha's Delight, is a nutrient powerhouse. Serve it over brown rice (3/4 cup cooked brown rice = 3 points) and you'll boost the fiber content. If you're really hungry, have 2 servings (only 1 point per serving) over brown rice = 5 total points and soooooo good! I've had this 3 times this week! Mix things up, if you like a little heat, sprinkle some red pepper flakes in the sauce before cooking; add chopped onion if you like, etc. I omitted the ginger, only because of personal preference.
Provided by xpnsve
Categories Greens
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the broth, soy sauce, garlic and ginger.
- In a large nonstick skillet (wok works well too), heat the oil. Stir fry the bok choy and bell pepper for 3 minutes; add the broth mixture, snow peas and carrot. Reduce heat and cook, stirring frequently, until the vegetables are tender-crisp and sauce thickens, about 3 minutes.
- Stir in the bamboo shoots and water chestnuts, cook, stirring frequently until heated through, about 1 minute.
Nutrition Facts : Calories 41.5, Fat 0.4, SaturatedFat 0.1, Sodium 211.6, Carbohydrate 7.7, Fiber 2.3, Sugar 3.6, Protein 2.5
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Cuisine Chinese,FrenchCategory Dinner,LunchServings 8Total Time 35 mins
- 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.
- 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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Cuisine AsianCategory DinnerServings 8Total Time 35 mins
- 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.
- 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.
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