Vegetable Stir Fry with Peanut Sauce is a super flavorful main dish recipe that can be made in less than 30 minutes! You can easily switch up the veggies to suit your own tastes!
This post contains affiliate links. See our Disclosure Statement for more information.
One of the first meals I ever made for myself was a vegetable pasta with peanut sauce. I could not cook at all when I first moved out onto my own. Short cuts, like bottled peanut sauce, made my life easier as I gradually learned how to cook.
To this day, I still use bottled peanut sauce. I haven’t even attempted to make my own, yet. For this recipe I used House of Tsang Bangkok Peanut Sauce for the first time and loved it! It has just a touch of spiciness to it! You can use any peanut sauce that you prefer, or make your own if you have an amazing recipe!
You can swap out any of the vegetables in this recipe for others you might prefer more. I always go for broccoli, carrots, and water chestnuts in any stir fry recipe that I make, but you can use peppers, snap peas, mushrooms, baby corn, or cauliflower, as well!
This meal comes together really quickly. The longest part is chopping up all the vegetables. The actually cooking portion takes less than 10 minutes. Be sure to have your rice, noodles, or whatever else you’re serving with this vegetable stir fry cooking ahead of time.
Vegetable Stir Fry with Peanut Sauce
Prep!
The prep work this recipe is basically a bunch of mincing and chopping. You will need to mince the garlic and ginger, then finely chop the shallot. Cut the broccoli, red pepper, and carrot into bite-size pieces. You can also julienne the carrot, if you prefer. Open and drain the water from the water chestnuts, and roughly chop the peanuts.
Create!
Heat the olive oil in a large skillet over medium heat. Add the garlic, ginger, and shallot and cook for 2-3 minutes until the shallot starts to become translucent.
Add the broccoli, carrot, red pepper, snow peas, and water chestnuts. Cook until crisp-tender, about 3-4 minutes.
Remove from the heat and stir in the peanut sauce.
Present!
Serve over rice or noodles, and top with the chopped peanuts.
Enjoy!
Tips and Techniques
- Have the rice or noodles that you are serving with this stir-fry cooking ahead of time.
- Have all your vegetables prepped and ready to go before you begin cooking.
- You can use bottled peanut sauce, or make your own!
- Swap out vegetables for ones you prefer to suit your own tastes.
- Great vegetables for stir-fry are: broccoli, cauliflower, snow peas, peppers, mushrooms, water chestnuts, baby corn and carrots.
Love this Vegetable Stir Fry with Peanut Sauce recipe? Follow us on Pinterest, Instagram, and Facebook for more!
Vegetable Stir Fry with Peanut Sauce
Ingredients
- 1 Tablespoon olive oil
- 1 clove garlic * minced
- 1 teaspoon ginger * minced
- 1 shallot * finely diced
- 2 Cups broccoli florets
- 1 Cup carrots * julienne cut
- 1 red pepper * cut into bite size strips
- 8 ounce can sliced water chestnuts * drained
- 1 Cup snow peas
- 1/2 Cup peanut sauce
- 1/4 Cup peanuts * roughly chopped
Instructions
- PREP: mince the garlic and ginger. Finely chop the shallot. Cut the broccoli, carrots, and red pepper into bite- size pieces. Drain the water chestnuts. Roughly chop the peanuts.
- Heat the olive oil over medium heat in a large skillet. Add the garlic, ginger, and shallot and cook 2-3 minutes, until the shallot is translucent and softened.
- Add the broccoli, carrots, red pepper, water chestnuts, and snow peas (or whichever veggies you chose to use). Cook for 3-4 minutes until crisp-tender.
- Remove the skillet from the heat and stir in the peanut sauce until well-blended.
- Serve over rice or noodles and top with the chopped peanuts.
Notes
Tips and Techniques
- Have the rice or noodles that you are serving with this stir-fry cooking ahead of time.
- Have all your vegetables prepped and ready to go before you begin cooking.
- You can use bottled peanut sauce, or make your own!
- Swap out vegetables for ones you prefer to suit your own tastes.
- Great vegetables for stir-fry are: broccoli, cauliflower, snow peas, peppers, mushrooms, water chestnuts, baby corn and carrots.
