Vegetable Stir-Fry with Peanut Sauce over Jasmine Rice

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A colorful medley of crisp vegetables stir-fried and tossed in a creamy, nutty peanut sauce served atop fluffy jasmine rice — a wholesome vegan meal. This Asian Fusion vegan recipe, ready in about 30 minutes, pairs jasmine rice, water, and canola oil for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 jasmine rice
• 2 cups water
• 2 tbsp canola oil
• 1 medium red bell pepper, sliced into thin strips
• 1 large carrot, julienned
• 1 cup snap peas
• 1 cup broccoli florets
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 1/4 cup natural peanut butter
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 2 tbsp water (for sauce thinning)
• 2 tbsp crushed peanuts, for garnish
• 2 tbsp chopped cilantro, for garnish

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, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, heat 2 tbsp canola oil in a large skillet or wok over medium-high heat until shimmering.
3. Step 3: Add 3 cloves minced garlic and 1 tbsp grated fresh ginger to the pan, sauté for 30 seconds until fragrant.
4. Step 4: Add 1 medium sliced red bell pepper, 1 large julienned carrot, 1 cup snap peas, and 1 cup broccoli florets. Stir-fry for 5-6 minutes until vegetables are crisp-tender and vibrant.
5. Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1/4 cup natural peanut butter, 1 tbsp lime juice, 1 tbsp maple syrup, and 2 tbsp water until smooth and creamy.
6. Step 6: Pour the peanut sauce over the stir-fried vegetables, tossing gently to coat and cook for 1-2 more minutes until heated through.
7. Step 7: Fluff the cooked jasmine rice with a fork and divide among plates. Spoon the vegetable peanut stir-fry over the rice.
8. Step 8: Garnish with 2 tbsp crushed peanuts and 2 tbsp chopped cilantro before serving.