Veggie Stir-Fry with Peanut-Ginger Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A quick and nutritious vegetable stir-fry enhanced with a creamy peanut-ginger sauce. This Asian vegetarian recipe, ready in about 22 minutes, pairs carrot, broccoli florets, and red bell pepper for a weeknight-friendly dinner. Each serving lands at about 280 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 "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 large carrot, julienned
• 1 1/2 cups broccoli florets
• 1 medium red bell pepper, sliced thin
• 1 cup snap peas
• 3 stalks green onions, sliced
• 1 tbsp fresh ginger, minced
• 2 garlic cloves, minced
• 3 tbsp peanut butter
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/4 cup water
• 2 tbsp vegetable oil
• 2 tbsp crushed peanuts, 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: Whisk together 3 tbsp peanut butter, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 1/4 cup water until smooth and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes. Add 1 tbsp minced fresh ginger and 2 minced garlic cloves, stir-frying for 30 seconds until fragrant.
3. Step 3: Add 1 large julienned carrot, 1 1/2 cups broccoli florets, 1 medium thinly sliced red bell pepper, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are crisp-tender and brightly colored.
4. Step 4: Pour the prepared peanut-ginger sauce over the vegetables and toss well to coat. Cook for 1-2 more minutes until sauce thickens slightly and clings to the veggies.
5. Step 5: Remove from heat, stir in 3 sliced green onions, and garnish with 2 tbsp crushed peanuts before serving warm over rice or noodles.