Thai Peanut Veggie Stir-Fry

This Thai Peanut Veggie Stir-Fry Rice is a fast favorite when I want something both nourishing and packed with bold flavor. Crunchy vegetables and fluffy rice get tossed in a creamy spicy peanut sauce that always hits the spot. It is my go-to for quick weeknight dinners or when friends drop by last minute since the whole meal comes together in just over half an hour.

From the first time I whipped up this stir-fry in a tiny apartment kitchen it instantly became a comfort food classic. Now it gets requested endlessly when family visits for a cozy Sunday dinner around my table.

Ingredients

• Jasmine rice: contributes a floral aroma and is delightfully fluffy when cooked Choose a high quality jasmine rice for best results
• Vegetable oil: helps veggies cook quickly and evenly Look for a neutral oil like sunflower or canola
• Red and yellow bell peppers: bring natural sweetness and color Pick firm glossy peppers with no blemishes
• Carrot: adds crunch and a pop of orange Use a medium carrot and cut it into thin strips
• Broccoli florets: add freshness and green color Choose broccoli with tight buds and vibrant green stalks
• Snap peas: for juicy crunch Make sure to trim the ends and remove tough strings
• Green onions: give a gentle bite and fresh finish Slice both the white and green parts for flavor
• Garlic: provides an aromatic foundational layer Choose plump cloves free of sprouting
• Fresh ginger: brightens the dish with zesty heat Use a grater or mince finely for even distribution
• Creamy peanut butter: forms the sauce base Use natural peanut butter for the cleanest flavor
• Soy sauce: deepens the savoriness Swap for tamari if gluten free Always check sodium levels to manage seasoning
• Rice vinegar and lime juice: balance the richness with acidity Select fresh limes for squeezing
• Maple syrup or honey: adds subtle sweetness Choose pure maple syrup or local honey for best taste
• Toasted sesame oil: brings a nutty finish A little goes a long way
• Sriracha or chili garlic sauce: provides customizable heat Taste as you go to find your perfect spice level
• Warm water: thins the peanut sauce to the right consistency Start with less and add more as needed
• Roasted peanuts: supply texture Chop just before serving for the crispiest results
• Fresh cilantro: brightens the whole dish Chop leaves last to preserve flavor
• Lime wedges: for squeezing over just before eating Use juicy limes at peak ripeness

Instructions

Prepare the Rice:

Cook the jasmine rice according to your package instructions with a pinch of salt if desired Once cooked fluff gently with a fork and cover to keep warm until ready to use

Make the Peanut Sauce:

In a small mixing bowl whisk together the creamy peanut butter soy sauce rice vinegar lime juice maple syrup toasted sesame oil and Sriracha Add the warm water gradually whisking until completely smooth and pourable Taste and adjust for balance of salt sweet and heat as you prefer

Prep and Sauté Aromatics:

Heat vegetable oil in a large wok or skillet set over medium-high Once hot add the minced garlic and grated ginger Cook them for about thirty seconds stirring constantly until fragrant but not browned This builds the flavor foundation for your stir-fry

Cook the Vegetables:

Add the sliced bell peppers julienned carrot broccoli florets and snap peas into the wok Stir fry briskly for four to five minutes tossing often so the vegetables turn crisp tender and retain their bright colors You want veggies cooked but not mushy

Combine Rice and Sauce:

Add the cooked jasmine rice and sliced green onions directly into the pan Pour the peanut sauce all over Use two spatulas or large spoons to toss everything together for two to three minutes ensuring each grain of rice and every vegetable is lusciously coated and heated through

Garnish and Serve:

Immediately transfer the hot stir-fry to serving dishes Sprinkle with chopped roasted peanuts fresh cilantro and pass lime wedges on the side for squeezing Enjoy while everything is piping hot

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I am especially partial to the creamy peanut sauce It makes every bite irresistible and always draws out big smiles from my kids especially when they get to assemble their own bowls piling on all the garnishes

Storage Tips

Let leftovers cool fully before sealing in an airtight container in the fridge Eat within three days for best freshness For longer storage portion into freezer-safe bags flattening out so they stack easily Freeze for up to one month and reheat gently with a splash of water or extra sauce

Ingredient Substitutions

Out of jasmine rice Try brown rice or even quinoa Vegetable swap possibilities are endless Zucchini mushrooms or green beans work really well For a protein boost add cooked tofu tempeh or even shelled edamame

Serving Suggestions

Pile the stir-fry into lettuce leaves for a fun handheld meal or stuff into whole grain wraps for easy lunches It pairs beautifully with a crisp cucumber salad and some chili roasted cashews on the side

Cultural Notes

Thai food is renowned for its play of salty sour sweet and spicy elements in one dish This peanut stir-fry honors that balance creating the bold flavors you love from Thai cuisine Adapt the spice and veggies to your taste for your own favorite version

Seasonal Adaptations

In spring swap in asparagus and snow peas Autumn is perfect for adding cubes of roasted sweet potato Winter bowls shine with red cabbage and carrots Summer calls for tender baby corn and fresh basil

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Rotating your vegetables with the season keeps this recipe exciting Peanut sauce taste deepens overnight making leftovers crave-worthy Leftover sauce can be used for dipping or salad dressing

Recipe FAQ

→ Can I add tofu for more protein?

Yes! Stir in cubed tofu or edamame before adding peanut sauce for a protein boost.

→ Is this dish gluten-free?

Use tamari instead of soy sauce to keep it gluten-free. Always check labels for cross-contamination risks.

→ How can I adjust the spice level?

Control heat by adding more or less Sriracha, or substitute chili garlic sauce for a different kick.

→ Can I swap out the vegetables?

Definitely! Choose seasonal or preferred options like zucchini or mushrooms for variety.

→ What rice alternatives can I use?

Brown rice or cauliflower rice are excellent substitutes for a healthier or grain-free version.

→ What if I have a peanut allergy?

Try sunflower seed butter in the sauce instead, and skip the peanut garnish.