Description
A quick, vibrant vegetable stir-fry tossed in a creamy peanut sauce—perfect for a healthy weeknight meal in under 25 minutes.
Ingredients
Units
Scale
- 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