Vegetable Stir-Fry with Peanut-Ginger Sauce
A colorful medley of crisp vegetables tossed in a spicy-sweet peanut and ginger sauce, perfect for a quick vegetarian dinner. This asian-inspired vegan (vegetarian) ready in about 25 minutes blends broccoli florets, medium red bell pepper, sliced, medium carrots, julienned 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 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 cups broccoli florets
- 1 medium red bell pepper, sliced
- 2 medium carrots, julienned
- 1 cup snap peas
- 3 stalks green onions, chopped
- 1 tbsp fresh ginger, grated
- 3 cloves garlic cloves, minced
- 3 tbsp peanut butter
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 1/4 cup water
- 1/4 tsp red pepper flakes
- 2 tbsp chopped peanuts, for garnish
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp peanut butter, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 2 tsp sesame oil, 1/4 cup water, and 1/4 tsp red pepper flakes until smooth and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- Step 3: Add 1 tbsp grated fresh ginger and 3 minced garlic cloves to the pan, stir-frying for 30 seconds until fragrant.
- Step 4: Add 2 cups broccoli florets, 1 sliced red bell pepper, 2 julienned carrots, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are bright, tender-crisp.
- Step 5: Pour the prepared peanut-ginger sauce over the vegetables and toss to coat evenly. Cook for 2 more minutes until sauce thickens and clings to vegetables.
- Step 6: Remove from heat and stir in 3 chopped green onions. Serve garnished with 2 tbsp chopped peanuts over steamed rice or noodles if desired.
Frequently asked questions
How long does Vegetable Stir-Fry with Peanut-Ginger Sauce take to make?
Total time is about 25 minutes (10 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 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 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 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.
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