Vegetable Stir-Fry with Peanut Sauce and Jasmine Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 30 minutes blends uncooked jasmine rice, water, large, julienned carrot 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 380 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: 10 min Cook: 20 min Serves 4 Asian Fusion cuisine 380 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Vegetable Stir-Fry with Peanut Sauce and Jasmine Rice take to make?

Total time is about 30 minutes (10 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 Vegetable Stir-Fry with Peanut Sauce and Jasmine Rice?

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 Sauce and Jasmine Rice?

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 and Jasmine Rice 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 Sauce and Jasmine Rice 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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