Vegetable Stir-Fry with Peanut Sauce and Jasmine Rice

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Colorful fresh vegetables quickly stir-fried and tossed in a creamy peanut sauce, served over fragrant jasmine rice for a satisfying vegetarian meal. This Asian Fusion-inspired vegetarian recipe, ready in about 30 minutes, pairs uncooked jasmine rice, water, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 cup uncooked jasmine rice
• 1 1/2 cups water
• 1 large, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 1 cup, trimmed snap peas
• 1 cup broccoli florets
• 2 tbsp vegetable oil
• 2 minced garlic cloves
• 3 tbsp soy sauce
• 1/4 cup natural peanut butter
• 2 tbsp lime juice
• 1 tbsp honey
• 3 tbsp warm water
• 1/4 tsp (optional) red pepper flakes

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

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice and 1 1/2 cups water in a medium pot and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While rice cooks, heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 large julienned carrot, 1 medium thinly sliced red bell pepper, 1 cup snap peas, and 1 cup broccoli florets to the skillet. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1/4 cup natural peanut butter, 2 tbsp lime juice, 1 tbsp honey, 3 tbsp warm water, and 1/4 tsp red pepper flakes if using until smooth and creamy.
5. Step 5: Pour the peanut sauce over the cooked vegetables in the skillet. Toss well for 1-2 minutes until the sauce thickens slightly and coats the vegetables.
6. Step 6: Fluff the jasmine rice with a fork and serve the peanut vegetable stir-fry over the rice while warm.