Quick Veggie Stir Fry with Peanut Sauce
A colorful vegetable stir fry tossed in a creamy, tangy peanut sauce, perfect for a fast, nutritious meal during busy days. This Asian vegetarian recipe, ready in about 22 minutes, pairs vegetable oil, broccoli florets, and red bell pepper for a weeknight-friendly dinner. Each serving lands at about 280 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 "Build a week of meals around this recipe" 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 vegetable oil
- 2 cups broccoli florets
- 1 medium red bell pepper, thinly sliced
- 2 medium carrots, julienned
- 1 cup snap peas
- 3 green onions, sliced
- 3 garlic cloves, minced
- 1/4 cup smooth peanut butter
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 3 tbsp warm water
- 1/4 tsp (optional for heat) red pepper flakes
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Equipment for this recipe
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Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 2 cups broccoli florets, 1 medium thinly sliced red bell pepper, 2 julienned carrots, and 1 cup snap peas. Stir fry for 5-7 minutes until vegetables are tender-crisp and bright.
- Step 3: In a small bowl, whisk together 1/4 cup smooth peanut butter, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 3 tbsp warm water, and 1/4 tsp red pepper flakes until smooth and slightly runny.
- Step 4: Pour the peanut sauce over the stir-fried vegetables and toss to coat evenly, cooking for an additional 2 minutes until heated through and sauce thickens slightly.
- Step 5: Remove from heat and sprinkle with 3 sliced green onions before serving immediately with steamed rice or noodles if desired.








