Description
Vegetable Stir Fry with Peanut Sauce is a vibrant, plant-based dish featuring crisp sautéed vegetables tossed in a rich and flavorful homemade peanut sauce, perfect for a quick and healthy meal.
Ingredients
Units
Scale
- 1 tablespoon sesame oil or vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, julienned
- 2 green onions, sliced
- 2 tablespoons water (as needed for cooking)
- 1/4 cup peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey (if not strictly vegan)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2–3 tablespoons water (to thin the sauce)
- Optional: chopped peanuts and cilantro for garnish
Instructions
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, ginger, garlic, and 2–3 tablespoons of water until smooth. Set aside.
- Heat oil in a large skillet or wok over medium-high heat.
- Add bell peppers, broccoli, snap peas, and carrots. Stir-fry for 5–7 minutes until vegetables are crisp-tender, adding a tablespoon or two of water as needed to prevent sticking.
- Reduce heat to medium and add the peanut sauce. Stir well to coat all the vegetables.
- Cook for another 1–2 minutes until everything is heated through and sauce is slightly thickened.
- Remove from heat and top with sliced green onions, chopped peanuts, and cilantro if using. Serve hot.
Notes
- Serve over rice, noodles, or quinoa for a complete meal.
- Adjust the sauce thickness by adding more water or soy sauce to taste.
- Add tofu or tempeh for extra protein.
Nutrition
- Serving Size: 1.5 cups
- Calories: 270
- Sugar: 8g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg