Vegetable Stir-Fry with Tamarind Sauce
A vibrant stir-fry with sweet-sour tamarind sauce and fresh herbs, inspired by Southeast Asian flavors. This Asian recipe, ready in about 25 minutes, pairs broccoli florets, red bell pepper, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 2 cups broccoli florets
- 1 red bell pepper
- 1 cup snap peas
- 2 tbsp vegetable oil
- 3 cloves garlic
- 1 tbsp ginger
- 3 tbsp tamarind paste
- 2 tbsp soy sauce
- 1 tbsp palm sugar
- 1/4 cup water
- 1/4 cup cilantro
- 1/4 cup roasted peanuts
The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Whisk 3 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp palm sugar, and 1/4 cup water in a small bowl until sugar dissolves.
- Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until smoking. Add 3 minced garlic cloves and 1 tbsp grated ginger; stir-fry 30 seconds until fragrant.
- Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 cup snap peas. Stir-fry 3-4 minutes until crisp-tender.
- Step 4: Pour tamarind sauce mixture over vegetables, cook 2 minutes until sauce thickens and coats vegetables. Remove from heat, stir in 1/4 cup chopped cilantro and 1/4 cup chopped roasted peanuts. Serve immediately.
