🌱 A Quick Story That Makes This Dish Extra Special
Back when I was juggling work, school lunch preps, and eating healthier at home, there was one dish that became a hero in my kitchen—vegetable stir-fry with creamy peanut sauce. It was fast, flexible, packed with flavor, and most importantly, loved by the entire family. I remember the first time I tossed together leftover broccoli, bell peppers, and a handful of noodles, then drizzled on a homemade peanut sauce. That week, we ate it three times. It became our go-to rescue dinner, and today, I’m sharing that tried-and-tested recipe with you.
🥢 Why Stir-Fry Is the Perfect Weeknight Solution
Vegetable stir-fries check all the boxes: quick, healthy, and endlessly customizable. Especially with a rich, savory peanut sauce, it becomes a complete meal—crunchy veggies, a luscious dressing, and an optional base like rice or noodles.
🛒 Ingredients List with Grams and Global Substitutes
To make this dish accessible internationally, here’s a flexible list with metric quantities.
Stir-Fry Vegetables (serves 4):
- Broccoli florets – 150g
- Red bell pepper – 100g, thinly sliced
- Carrots – 100g, julienned
- Zucchini – 100g, sliced
- Snow peas – 75g
- Sesame oil – 1 tbsp (15g)
- Garlic – 3 cloves (9g), minced
- Ginger – 1 tbsp (15g), minced
Creamy Peanut Sauce:
- Natural peanut butter – 90g
- Soy sauce (low sodium preferred) – 30ml
- Rice vinegar or apple cider vinegar – 15ml
- Maple syrup or honey – 15ml
- Fresh lime juice – 15ml
- Water – 60ml (adjust to desired consistency)
- Crushed red chili flakes – ¼ tsp (optional)
Optional Add-Ons:
- Cooked rice or noodles – 400g cooked
- Tofu (cubed and pan-seared) – 200g
- Chopped peanuts & fresh cilantro for garnish
🔥 Add Direction How to Cook – Deeply Explain Step by Step for Each Recipe
Step 1: Prep the Vegetables
Wash, peel, and chop all your vegetables in advance. This makes the cooking process seamless. Try to cut everything in uniform size so they cook evenly.
Step 2: Make the Peanut Sauce
In a small bowl, whisk together peanut butter, soy sauce, vinegar, maple syrup, lime juice, and water. Keep stirring until it forms a creamy, pourable sauce. Adjust water to thin it out as needed.
Pro Tip: If your peanut butter is very thick, microwave it for 10 seconds before mixing.
Step 3: Stir-Fry the Veggies
Heat sesame oil in a large wok or skillet over medium-high heat. Add garlic and ginger. Sauté for 30 seconds until fragrant.
Next, toss in the carrots and broccoli first (they need longer to cook). After 2 minutes, add bell pepper, zucchini, and snow peas. Stir-fry everything for 5-7 minutes, until tender yet crisp.
Step 4: Add Sauce
Pour the creamy peanut sauce over the vegetables. Lower the heat and stir well, coating each veggie. Cook for another minute, allowing the sauce to slightly thicken and coat the stir-fry.
Step 5: Serve Warm
Spoon over warm rice or noodles. Top with tofu, chopped peanuts, and a sprinkle of cilantro if you like.
🥗 Nutrition Information (Per Serving)
- Calories: 320 kcal
- Protein: 12g
- Carbohydrates: 28g
- Sugars: 7g
- Fiber: 6g
- Fat: 20g
- Saturated Fat: 3g
- Sodium: 480mg
Nutritional values may vary based on rice/noodle base and added protein like tofu or tempeh.
🛍️ Weekly Grocery List for This Stir-Fry (With Metric Units)
Here’s a printable list you can take shopping:
- 1 small head broccoli
- 2 medium carrots
- 1 red bell pepper
- 1 zucchini
- 1 handful snow peas
- 1 bulb garlic
- 1 small piece of fresh ginger
- Peanut butter (unsweetened)
- Soy sauce
- Rice vinegar or apple cider vinegar
- Maple syrup or honey
- 1 lime
- Sesame oil
- Crushed red chili flakes (optional)
- Tofu (optional)
- Rice or noodles (your choice)
- Fresh cilantro and peanuts (optional garnish)
🍽️ Why Kids and Adults Love This Stir-Fry Globally
Whether you’re cooking in New York, London, Sydney, or Mumbai, this dish is universally loved for its bold flavor, creamy texture, and easy adaptability. Kids enjoy the sweet-salty peanut sauce, while adults appreciate the nutrient-packed ingredients.
🧊 Food Safety Note
To ensure food safety:
- Always store leftovers in an airtight container in the refrigerator and consume within 3 days.
- Reheat thoroughly until steaming hot.
- If using tofu, press out excess water before cooking to reduce risk of spoilage.
- Always wash vegetables under cold running water before use.
🧠 Frequently Asked Questions (FAQs)
Q1. Can I prepare the peanut sauce ahead of time?
Yes! You can make the creamy peanut sauce up to 5 days in advance. Just store it in an airtight container in the refrigerator. Before using, give it a good stir or add a splash of water to loosen the consistency if needed.
Q2. What vegetables can I substitute if I don’t have all the ones listed?
This recipe is very flexible. You can substitute with cauliflower, green beans, baby corn, mushrooms, bok choy, or cabbage—whatever is fresh and local in your region.
Q3. Is this vegetable stir-fry gluten-free?
Yes, with a small tweak. Replace regular soy sauce with gluten-free tamari or coconut aminos to make the dish gluten-free. Also, check that your noodles or rice are certified gluten-free.
Q4. How do I store leftovers safely?
Let the stir-fry cool to room temperature, then refrigerate it in an airtight container. Consume within 3 days. To reheat, warm on the stove or in a microwave until steaming hot.
Q5. Can I make this stir-fry spicy?
Definitely! Add crushed red chili flakes, fresh sliced chili, or a drizzle of Sriracha to bring some heat. You can also mix a small amount into the peanut sauce for a spicy twist.
Q6. What protein works best with this dish if I don’t eat tofu?
No worries! You can try edamame, chickpeas, tempeh, or even cashews or hemp seeds for a crunch and protein boost—ideal for plant-based diets globally.
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❤️ A Little Thank You
Thank you for stopping by and trying out this recipe. Whether you’re here from across the street or across the world, I’m so glad we could cook together today. Your support means the world, and I hope your kitchen is filled with flavor and joy!