Veggie-Packed Stir Fry with Peanut Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful vegetable stir fry tossed in a creamy peanut sauce that balances sweet, savory, and spicy notes, perfect for a quick, fun meal. This Asian Fusion-inspired vegetarian recipe, ready in about 25 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 320 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.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add 2 minced garlic cloves and 1 tsp grated fresh ginger; sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 large julienned carrot, 1 medium thinly sliced red bell pepper, 1 cup snap peas, and 1 cup chopped broccoli florets; stir fry for 5-6 minutes until vegetables are tender-crisp.
  3. Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1/4 cup smooth peanut butter, 1 tbsp honey, 1 tbsp rice vinegar, 1/4 tsp crushed red pepper flakes, and 1/4 cup water until smooth.
  4. Step 4: Pour the peanut sauce over the stir-fried vegetables and toss to coat evenly. Cook for another 2 minutes until sauce thickens slightly and glazes the vegetables.
  5. Step 5: Serve immediately, garnished with 2 tbsp chopped peanuts and 2 tbsp chopped fresh cilantro.

Frequently asked questions

How long does Veggie-Packed Stir Fry with Peanut Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Veggie-Packed Stir Fry with Peanut Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrot from drying out.

Can I substitute ingredients in Veggie-Packed Stir Fry with Peanut Sauce?

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 Veggie-Packed Stir Fry with Peanut Sauce 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 Veggie-Packed Stir Fry with Peanut Sauce 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.

Related recipes