Easy Vegetable Stir Fry with Peanut Sauce (25-Minutes)

Who doesn’t love a quick and flavorful meal that’s both healthy and satisfying?

This vegetable stir fry with peanut sauce is the perfect recipe for busy weeknights or when you’re craving something vibrant and delicious.

Loaded with colorful veggies and tossed in a rich, creamy peanut sauce, this dish will quickly become a household favorite.

Plus, it’s ready in under 30 minutes! Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is foolproof and customizable to suit your taste.

Let’s dive in and create your next favorite dinner!

Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes, perfect for weeknight dinners.
• Healthy and nutritious: Packed with fresh vegetables full of vitamins and minerals.
• Versatile: Customize with your favorite veggies or proteins.
• Meal-prep friendly: Tastes great as leftovers, making it ideal for busy schedules.

Ingredients Needed

Fresh Vegetables:

• 1 bell pepper, sliced (any color)
• 1 cup broccoli florets
• 1 cup snap peas
• 1 carrot, thinly sliced
• 1 zucchini, sliced into half-moons

Aromatics:

• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

Peanut Sauce:

• ¼ cup creamy peanut butter
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• ½ teaspoon sesame oil
• ¼ cup water (to thin the sauce, as needed)

Optional Add-ins:

• 1 block firm tofu, cubed
• 1 cup cooked chicken, shrimp, or beef for extra protein

For Serving:

• Cooked rice, quinoa, or noodles
• Sesame seeds and chopped green onions for garnish

Step-by-Step Instructions

1. Prep Your Ingredients

• Wash and chop all vegetables into bite-sized pieces for even cooking.
• Mince the garlic and grate the ginger.
• If using tofu or other proteins, prepare them in advance by cooking or marinating.

2. Make the Peanut Sauce

• In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, and water. Adjust the water to achieve your desired sauce consistency.
• Taste and adjust seasonings as needed—add more soy sauce for saltiness, or honey for sweetness.

3. Stir-Fry the Vegetables

• Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
• Add garlic and ginger, cooking for about 30 seconds until fragrant.
• Toss in the vegetables and stir-fry for 5-7 minutes, or until tender-crisp. Work in batches if necessary to avoid overcrowding the pan.

4. Combine and Serve

• Lower the heat and pour the peanut sauce over the cooked vegetables.
• Toss everything together until the veggies are evenly coated in the sauce.
• Serve immediately over rice, quinoa, or noodles.
• Garnish with sesame seeds and green onions for an extra touch.

Tips for the Best Vegetable Stir Fry

• Use high heat: This helps the vegetables cook quickly while retaining their crunch.
• Avoid overcrowding: Cook in batches if your skillet is small, ensuring the veggies don’t steam instead of stir-fry.
• Adjust the sauce: Add water to thin it out or more peanut butter for extra creaminess.
• Spice it up: Mix in a dash of chili flakes or a drizzle of sriracha for a spicy kick.

Variations and Additions

Protein Options:

• Add tofu, chicken, beef, shrimp, or tempeh for a heartier meal.

Vegetarian and Vegan-Friendly:

• Use maple syrup instead of honey in the peanut sauce to keep it vegan.

Low-Carb Option:

• Swap rice or noodles with cauliflower rice or zucchini noodles.

Nut-Free Alternative:

• Replace peanut butter with sunflower seed butter or tahini for a nut-free version.

FAQ’s

Can I make the sauce ahead of time?

Yes! The peanut sauce can be stored in an airtight container in the fridge for up to a week. Stir well before using, as it may separate over time.

What vegetables work best for stir fry?

This recipe is highly versatile. You can use any fresh vegetables you have on hand, such as mushrooms, onions, or cabbage. Frozen vegetables work well too.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat or in the microwave until warmed through.