Spiced Peanut and Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A quick and flavorful stir-fry featuring roasted peanuts and crisp vegetables in a savory-sweet sauce. This Asian-inspired quick recipe (gluten-free), ready in about 25 minutes, pairs vegetable oil, onion, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 vegetable oil
• 1 medium, sliced onion
• 2, sliced (1 red, 1 green) bell peppers
• 2 cups, florets broccoli
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1/4 cup, smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/2 cup roasted peanuts
• 1 cup cooked rice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 medium sliced onion, 2 sliced bell peppers, and 2 cups broccoli florets. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 1 minute until fragrant.
3. Step 3: In a small bowl, whisk together 1/4 cup smooth peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey until smooth. Pour into the skillet and stir to coat vegetables.
4. Step 4: Cook for 2-3 minutes until sauce thickens and coats vegetables. Stir in 1/2 cup roasted peanuts and cook for 1 minute more.
5. Step 5: Season with salt to taste. Serve over 1 cup cooked rice.