Mixed Vegetable Stir-Fry with Peanut and Ginger Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fast, aromatic stir-fry featuring crisp vegetables in a creamy peanut-ginger sauce. This asian ready in about 20 minutes blends vegetable oil, medium, sliced (about 1 cup) onion, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 1 sliced onion and cook for 2 minutes until starting to soften.
  2. Step 2: Add 2 minced garlic cloves and 1 tbsp minced fresh ginger, and stir for 1 minute until fragrant.
  3. Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, 1/2 cup julienned carrots, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
  4. Step 4: Whisk together 2 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1/4 cup water until smooth.
  5. Step 5: Pour sauce over vegetables and toss to coat. Cook for 2 minutes until sauce thickens, then garnish with 1/4 cup chopped peanuts.

Frequently asked questions

How long does Mixed Vegetable Stir-Fry with Peanut and Ginger Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Mixed Vegetable Stir-Fry with Peanut and Ginger Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Mixed Vegetable Stir-Fry with Peanut and Ginger Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mixed Vegetable Stir-Fry with Peanut and Ginger Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mixed Vegetable Stir-Fry with Peanut and Ginger Sauce?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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