Rainbow Veggie Stir-Fry with Peanut Sauce
A colorful, nutrient-packed stir-fry celebrating the diversity of U.S. languages and cultures through vibrant vegetables and a creamy peanut glaze. This asian fusion-inspired slow cooker (vegetarian) ready in about 30 minutes blends medium, sliced bell peppers, head, cut into florets broccoli, julienned carrots 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 380 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.
Ingredients
- 2 medium, sliced bell peppers
- 1 head, cut into florets broccoli
- 1 cup, julienned carrots
- 1 cup, trimmed snap peas
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1/4 cup coconut milk
- 2 cloves, minced garlic
- 1 tbsp olive oil
- 1 tbsp sesame seeds
- 1 tsp salt
Instructions
- Step 1: Heat 1 tbsp olive oil in a large wok or skillet over high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 2 sliced bell peppers and 1 head broccoli florets, stir-frying for 3 minutes until slightly tender.
- Step 2: Toss in 1 cup julienned carrots and 1 cup snap peas. Cook for 2 minutes until crisp-tender. Remove 1/2 cup cooked vegetables for later use.
- Step 3: In a small bowl, whisk together 2 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1/4 cup coconut milk, and 1 tsp salt. Pour over the vegetables and stir to coat.
- Step 4: Return the reserved vegetables to the pan, stirring until the sauce thickens and coats the back of a spoon. Sprinkle with 1 tbsp sesame seeds and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rainbow Veggie Stir-Fry with Peanut Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Rainbow Veggie Stir-Fry with Peanut 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 Rainbow Veggie Stir-Fry with Peanut 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 Rainbow Veggie Stir-Fry with Peanut 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.
Is Rainbow Veggie Stir-Fry with Peanut Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
