Spring Veggie Stir-Fry with Peanut Sauce

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

A vibrant stir-fry bursting with fresh spring vegetables and a creamy peanut sauce that ties it all together. This asian fusion (vegetarian) ready in about 35 minutes blends broccolini, asparagus spears, carrot sticks 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 320 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: 15 min Cook: 20 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant — do not let it brown.
  2. Step 2: Add 2 cups broccolini, 1.5 cups asparagus spears, 1 cup carrot sticks, 1 cup snow peas, and 1 julienned red bell pepper. Stir frequently for 5-7 minutes until vegetables are crisp-tender and slightly charred at the edges.
  3. Step 3: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp brown sugar, and 1/4 cup warm water until smooth. Adjust consistency with more water if needed.
  4. Step 4: Return the vegetables to the skillet and pour the peanut sauce over them. Toss to coat evenly, ensuring each piece is shiny and coated.
  5. Step 5: Cook for 2-3 minutes until the sauce thickens and coats the back of a spoon. Sprinkle with 1 tbsp sesame seeds and serve immediately.

Frequently asked questions

How long does Spring Veggie Stir-Fry with Peanut Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spring 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 Spring 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 Spring 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 Spring 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.

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