Veggie Stir-Fry with Peanut-Ginger Sauce
A quick and nutritious vegetable stir-fry enhanced with a creamy peanut-ginger sauce. This asian-inspired vegetarian ready in about 22 minutes pairs carrot, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 large, julienned carrot
- 1 1/2 cups broccoli florets
- 1 medium, sliced thin red bell pepper
- 1 cup snap peas
- 3 stalks, sliced green onions
- 1 tbsp, minced fresh ginger
- 2 cloves, minced garlic cloves
- 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, for garnish crushed peanuts
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Veggie Stir-Fry with Peanut-Ginger Sauce take to make?
Total time is about 22 minutes (10 min prep + 12 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 Stir-Fry with Peanut-Ginger 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 Stir-Fry with Peanut-Ginger 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 Stir-Fry with Peanut-Ginger Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Stir-Fry with Peanut-Ginger 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.
What others are saying
- ★★★★★
Loved it! The kids devoured it and the sauce was perfect.
- ★★★★★
This is a hit with my family. Made it for my homeschool group and they loved the peanut-ginger sauce.
- ★★★★☆
The stir-fry was great, but the sauce was a bit bland for my taste.
