Vegetable Stir-Fry with Peanut Sauce for Kids

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Colorful crisp vegetables stir-fried quickly and coated in a creamy, mildly sweet peanut sauce perfect for young palates. This Asian Fusion-inspired kid-friendly recipe (vegetarian), ready in about 20 minutes, pairs carrot, red bell pepper, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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.

Prep: 10 min Cook: 10 min Serves 3 Asian Fusion cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large nonstick skillet or wok over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 medium peeled and julienned carrot, 1 small thinly sliced red bell pepper, 1 cup snap peas, and 1 cup broccoli florets. Stir-fry for 4-5 minutes until vegetables are bright and just tender-crisp.
  3. Step 3: In a small bowl, whisk together 3 tbsp smooth peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 3 tbsp warm water, and 1 tsp lime juice until smooth and pourable.
  4. Step 4: Pour the peanut sauce over the vegetables in the skillet and toss well to coat. Cook another 1-2 minutes until the sauce thickens slightly and clings to the vegetables.
  5. Step 5: Serve the stir-fry warm over steamed rice or noodles for a colorful, kid-friendly meal.

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