Quick Vegetable Stir-Fry with Peanut Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A fast, nutritious vegetable stir-fry with a creamy peanut sauce. This asian-inspired quick meals (vegetarian) ready in about 20 minutes pairs canola oil, carrot, julienned, red bell pepper, sliced into strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 2 tbsp canola oil
• 1 medium (about 1 cup) carrot, julienned
• 1 medium red bell pepper, sliced into strips
• 1 cup snap peas
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 tbsp smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 3 tbsp warm water
• 2 tbsp chopped roasted peanuts for garnish
• 2 tbsp chopped cilantro for garnish

Instructions

1. Step 1: Heat 2 tbsp canola oil in a large wok or skillet over high heat until shimmering, then add 1 cup julienned carrot, 1 medium sliced red bell pepper, 1 cup snap peas, and 2 cups broccoli florets; stir-fry for 4-5 minutes until vegetables are bright, tender-crisp, and slightly charred.
2. Step 2: Add 2 minced garlic cloves and 1 tbsp minced ginger, stirring continuously for 30 seconds until fragrant.
3. Step 3: In a small bowl, whisk together 3 tbsp smooth peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 3 tbsp warm water until smooth and pourable.
4. Step 4: Pour the peanut sauce over the vegetables in the wok and toss to coat evenly; cook for 1-2 minutes until the sauce thickens slightly and clings to the veggies.
5. Step 5: Transfer to serving plates and garnish with 2 tbsp chopped roasted peanuts and 2 tbsp chopped fresh cilantro for added texture and freshness.