Thai Peanut Vegetable Stir-Fry (Print Version)

Colorful veggies and rich peanut sauce combine for a quick, vibrant Thai-inspired main dish.

# Components:

→ Vegetables

01 - 1 red bell pepper, sliced
02 - 1 yellow bell pepper, sliced
03 - 1 medium carrot, julienned
04 - 1 cup broccoli florets
05 - 1 cup sugar snap peas, trimmed
06 - 1 small red onion, sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced

→ Peanut Sauce

09 - 1/3 cup creamy peanut butter
10 - 3 tablespoons soy sauce (or tamari for gluten-free)
11 - 2 tablespoons fresh lime juice
12 - 1 tablespoon maple syrup
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon toasted sesame oil
15 - 1 teaspoon sriracha
16 - 1/4 cup water

→ Stir-Fry

17 - 2 tablespoons neutral cooking oil (e.g., vegetable or peanut oil)

→ Garnish

18 - 2 tablespoons roasted peanuts, roughly chopped
19 - 2 green onions, sliced
20 - Fresh cilantro leaves
21 - Lime wedges

# Directions:

01 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, sesame oil, sriracha, and water until smooth. Adjust water to achieve desired consistency. Set aside.
02 - Heat cooking oil in a large wok or skillet over medium-high heat. Add sliced red onion, minced ginger, and minced garlic. Stir-fry for approximately 1 minute until fragrant.
03 - Add julienned carrots, sliced bell peppers, broccoli florets, and trimmed sugar snap peas to the wok. Stir-fry for 4 to 5 minutes, until the vegetables are tender-crisp.
04 - Pour the prepared peanut sauce over the vegetables. Toss thoroughly to coat all ingredients. Continue to cook and stir for an additional 2 to 3 minutes, allowing the sauce to slightly thicken.
05 - Remove the stir-fry from heat. Serve immediately. Garnish with chopped roasted peanuts, sliced green onions, fresh cilantro leaves, and lime wedges.
06 - For a more complete meal, serve over steamed jasmine rice, brown rice, or rice noodles.

# Expert Advice:

01 -
  • Uses everyday pantry staples which makes shopping a breeze
  • Ready in just thirty five minutes start to finish
  • Naturally vegetarian and easily made vegan or gluten free
  • Great for clearing out extra veggies in your fridge
  • Clean up is minimal since it all comes together in one pan
02 -
  • High in plant based protein thanks to peanut butter and optional additions like tofu
  • Bursting with vitamins and fiber from a colorful vegetable medley
  • Flexible for almost any dietary need whether you need gluten free vegan or dairy free
  • The toasted sesame oil absolutely makes the sauce taste restaurant worthy Do not skip it even if you use just a little
03 -
  • Always start with fresh unstale peanut butter as the flavor matters here
  • Prep and slice all ingredients before you start cooking so everything flows fast
  • Do not overcrowd your wok as the veggies steam instead of sear otherwise
  • Garnish with plenty of chopped peanuts and fresh lime for restaurant style crunch and tang

Return