Vegetable Stir-Fry with Peanut Ginger Sauce
A vibrant medley of crisp vegetables quickly stir-fried and coated in a rich, nutty peanut ginger sauce. This asian-inspired vegetarian (vegetarian) ready in about 20 minutes blends canola oil, broccoli florets, medium, thinly sliced red bell pepper 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 280 calories and feeds 3, 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 tbsp canola oil
- 1.5 cups broccoli florets
- 1 medium, thinly sliced red bell pepper
- 1 large, julienned carrot
- 1 cup snap peas
- 2, sliced green onions
- 2 cloves, minced garlic cloves
- 1 tbsp minced fresh ginger
- 3 tbsp soy sauce
- 2 tbsp natural peanut butter
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1/4 cup water
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Heat 2 tbsp canola oil in a large wok or skillet over medium-high heat until shimmering. Add 2 cloves minced garlic and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant but not browned.
- Step 2: Add 1.5 cups broccoli florets, 1 thinly sliced medium red bell pepper, 1 julienned large carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp and bright in color.
- Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp natural peanut butter, 1 tbsp honey, 1 tbsp rice vinegar, 1/4 cup water, and 1/4 tsp red pepper flakes (if using) until smooth.
- Step 4: Pour the peanut ginger sauce over the stir-fried vegetables, toss to coat evenly, and cook for another 2 minutes until the sauce thickens and clings to the vegetables.
- Step 5: Remove from heat and sprinkle 2 sliced green onions over the top before serving hot with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Stir-Fry with Peanut Ginger Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Vegetable Stir-Fry with Peanut Ginger 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 Vegetable Stir-Fry with Peanut Ginger 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 Vegetable Stir-Fry with Peanut Ginger Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Vegetable Stir-Fry with Peanut Ginger 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.
