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-inspired vegan recipe, ready in about 30 minutes, pairs jasmine rice, water, canola oil 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 jasmine rice
• 2 cups water
• 2 tbsp canola oil
• 1 medium, sliced into thin strips red bell pepper
• 1 large, julienned carrot
• 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, for garnish crushed peanuts
• 2 tbsp, for garnish chopped cilantro

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.