Why You’ll Love This Recipe
Easy Vegetable Stir Fry with Peanut Sauce is a quick, colorful, and healthy meal loaded with crisp vegetables and tossed in a creamy, flavorful peanut sauce. Perfect for busy weeknights, it delivers bold Asian-inspired flavors in just 25 minutes. Customizable and satisfying, it’s great over rice, noodles, or on its own.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
broccolired bell peppercarrotssnap peasbaby cornonionsesame oilgarlicfresh gingersoy saucepeanut butterrice vinegarmaple syrup or honeywatercrushed red pepper (optional)cornstarch (for thickening)cooked rice or noodles (for serving)
directions
Heat sesame oil in a large skillet or wok over medium-high heat.
Add garlic and ginger; sauté until fragrant, about 30 seconds.
Add all the vegetables and stir-fry for 5-7 minutes until just tender-crisp.
In a bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, water, and crushed red pepper (if using).
Pour the sauce over the vegetables and stir to coat evenly.
Mix cornstarch with a little water and add to the skillet if a thicker sauce is desired.
Cook for another 2-3 minutes until the sauce thickens and everything is heated through.
Serve over cooked rice or noodles.
Servings and timing
This recipe yields 4 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
Use tofu, tempeh, or chicken for added protein.
Try different vegetables like mushrooms, zucchini, or cabbage.
Add chopped peanuts or sesame seeds for garnish.
Use almond butter instead of peanut butter for a different twist.
storage/reheating
Store in an airtight container in the fridge for up to 4 days.
Reheat in a microwave or on the stovetop with a splash of water to loosen the sauce.
Not recommended for freezing, as the vegetables may lose their texture.
FAQs
Can I use frozen vegetables?
Yes, just make sure to thaw and drain them before stir-frying.
Is this recipe vegan?
Yes, if using maple syrup instead of honey.
Can I make it spicy?
Add more crushed red pepper or a splash of sriracha.
What kind of peanut butter works best?
Creamy natural peanut butter without added sugar or oils is ideal.
Can I make the sauce ahead?
Yes, the sauce can be made and stored in the fridge for up to 5 days.
Do I have to use cornstarch?
No, it’s optional. The sauce is delicious even without thickening.
What type of noodles work best?
Rice noodles, soba, or even spaghetti work well.
How do I avoid overcooking the vegetables?
Stir-fry on high heat and cook just until tender-crisp.
Conclusion
Easy Vegetable Stir Fry with Peanut Sauce is a go-to recipe for busy days when you want something delicious, fast, and nutritious. It’s endlessly adaptable and packed with vibrant flavors that will satisfy everyone at the table. Give it a try and make it a regular in your weekly meal rotation.
Print
Easy Vegetable Stir Fry with Peanut Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
A quick, vibrant vegetable stir-fry tossed in a creamy peanut sauce—perfect for a healthy weeknight meal in under 25 minutes.
Ingredients
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snow peas, trimmed
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, sliced
- 3 tbsp creamy peanut butter
- 2 tbsp soy sauce (or tamari)
- 1 tbsp rice vinegar
- 1 tbsp honey (or maple syrup)
- 1/4 cup warm water
- 1/4 tsp red pepper flakes (optional)
- Sesame seeds, for garnish
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger; sauté for 30 seconds until fragrant.
- Add bell peppers, broccoli, snow peas, and carrot. Stir-fry 4–5 minutes until vegetables are crisp-tender.
- While veggies cook, whisk together peanut butter, soy sauce, rice vinegar, honey, warm water, and red pepper flakes in a bowl until smooth.
- Pour peanut sauce over vegetables; toss to coat and heat through—about 1–2 minutes.
- Stir in green onions, then remove from heat.
- Serve hot over rice or noodles, garnished with sesame seeds.
Notes
- Swap in any favorite veggies (e.g., mushrooms, zucchini, snap peas).
- For extra protein, add tofu, chicken, or shrimp—cook separately then toss in at the end.
- Make sauce lighter by reducing peanut butter or using natural peanut butter.
- Adjust sweet‑savory balance: more honey for sweetness, more vinegar for tang.
- Store leftovers in an airtight container for up to 3 days; reheat gently.
Nutrition
- Serving Size: 1 cup stir fry (excluding rice/noodles)
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
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