Thai Peanut Vegetable Stir-Fry (Print)

Colorful vegetables in spicy-sweet peanut sauce, finished with peanuts and fresh cilantro, served over jasmine rice.

# Components:

→ Fresh Vegetables

01 - 1 red bell pepper, sliced
02 - 1 yellow bell pepper, sliced
03 - 1 medium carrot, julienned
04 - 1 small broccoli crown, cut into florets
05 - 3.5 oz snap peas, trimmed
06 - 2 spring onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated

→ Sauce Components

09 - 1/3 cup creamy peanut butter
10 - 2 tbsp soy sauce (use tamari for gluten-free)
11 - 1 tbsp rice vinegar
12 - 1 tbsp maple syrup or honey
13 - 1 tbsp toasted sesame oil
14 - 1 tsp sriracha or chili garlic sauce (optional)
15 - 1/4 cup warm water

→ For Stir-Frying

16 - 2 tbsp neutral oil (e.g. sunflower or canola)

→ For Serving

17 - 7 oz cooked jasmine rice or rice noodles
18 - 2 tbsp roasted peanuts, roughly chopped
19 - Fresh cilantro leaves, for garnish
20 - Lime wedges

# Directions:

01 - In a mixing bowl, thoroughly whisk together the peanut butter, soy sauce, rice vinegar, maple syrup or honey, sesame oil, sriracha (if using), and warm water until a smooth emulsion forms. Season to your preference and set aside.
02 - Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, stir-frying for approximately 30 seconds until fragrant, taking care not to burn them.
03 - Introduce the julienned carrot and broccoli florets to the wok. Stir-fry for 2 to 3 minutes, allowing them to soften slightly. Then, add the sliced bell peppers and trimmed snap peas, continuing to stir-fry for an additional 3 to 4 minutes until the vegetables are crisp-tender.
04 - Create space in the center of the wok by pushing the vegetables to the sides. If necessary, add the remaining 1 tablespoon of neutral oil. Pour the prepared peanut sauce into the cleared space and quickly toss all the ingredients to ensure the vegetables are evenly coated.
05 - Add the sliced spring onions to the wok and stir-fry for another 1 to 2 minutes, until everything is heated through and well coated. Serve this vibrant stir-fry immediately over warm jasmine rice or rice noodles. Garnish generously with chopped roasted peanuts, fresh cilantro leaves, and lime wedges.

# Expert Advice:

01 -
  • Uses a rainbow of fresh veggies and pantry staples
  • Ready in about 30 minutes
  • Adaptable for vegan, gluten-free, or protein-packed needs
  • Crowd-pleasing balance of savory sweet and spice
  • Homemade peanut sauce tastes miles better than takeout
02 -
  • Packed with nutrients and plant-based protein
  • Totally gluten-free and vegan-friendly with a few swaps
  • Leftovers taste amazing as a cold lunch or quick reheat
03 -
  • Prep all your vegetables and measure your sauce ingredients before you start. Stir-frying happens fast and having everything ready ensures crisp-tender results.
  • If you want really restaurant-style flavor do not be shy with a squeeze of lime and a shower of fresh herbs at the end.
  • I learned early on to toast the peanuts myself for a fresher more aromatic crunch.

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