Vegetable Stir Fry with Peanut Sauce
A colorful vegetable stir fry tossed in a creamy peanut sauce. This Asian-inspired vegetarian recipe (gluten free), ready in about 20 minutes, pairs carrot, red bell pepper, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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
- 1 large, julienned carrot
- 1 medium, sliced into strips red bell pepper
- 2 cups broccoli florets
- 1 cup snap peas
- 2 sliced green onions
- 2 minced garlic cloves
- 1 tbsp grated ginger
- 2 tbsp vegetable oil
- 1/4 cup creamy peanut butter
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 3 tbsp warm water
- 1/4 tsp optional red pepper flakes
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sautéing for 30 seconds until fragrant.
- Step 2: Add 1 large julienned carrot, 1 medium sliced red bell pepper, 2 cups broccoli florets, and 1 cup snap peas. Stir fry for 5-6 minutes until vegetables are tender-crisp.
- Step 3: In a small bowl, whisk together 1/4 cup creamy peanut butter, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 3 tbsp warm water until smooth.
- Step 4: Pour the peanut sauce over the vegetables in the wok and toss for 1-2 minutes until everything is well coated and heated through. Sprinkle 2 sliced green onions and 1/4 tsp red pepper flakes if using, then serve immediately.
Frequently asked questions
How long does Vegetable Stir Fry with Peanut Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetable Stir Fry with Peanut Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrot from drying out.
Can I substitute ingredients in Vegetable 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 Vegetable Stir Fry with Peanut 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 Sauce vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
