Healthy Easy Veggie Stir-Fry (Printable)

Quick stir-fry featuring fresh vegetables tossed in a flavorful peanut sauce, ideal for busy evenings.

# What You'll Need:

→ Vegetables

01 - 1 cup broccoli florets
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, sliced diagonally
05 - 1 cup sugar snap peas, trimmed
06 - 1 small red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated

→ Peanut Sauce

09 - 1/3 cup natural peanut butter
10 - 2 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon maple syrup or honey
13 - 1 teaspoon toasted sesame oil
14 - 1/4 cup warm water, plus more as needed
15 - 1/2 teaspoon crushed red pepper flakes, optional

→ Garnish and Serving

16 - 2 tablespoons roasted peanuts, chopped
17 - 2 green onions, sliced
18 - 1 tablespoon sesame seeds
19 - Steamed jasmine or brown rice, for serving
20 - Lime wedges

# Directions:

01 - In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and warm water until smooth. Adjust water for a pourable consistency. Stir in red pepper flakes if using. Set aside.
02 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of neutral oil if desired.
03 - Add broccoli, bell peppers, carrot, sugar snap peas, and onion. Stir-fry for 4 to 5 minutes until vegetables are tender-crisp.
04 - Add minced garlic and grated ginger; cook for 1 minute, stirring constantly.
05 - Pour peanut sauce over vegetables. Toss well to coat and cook for 1 to 2 minutes until heated through.
06 - Serve immediately over steamed rice if desired. Top with chopped peanuts, green onions, sesame seeds, and a squeeze of lime.

# Expert Tips:

01 -
  • It's genuinely done in 25 minutes, which means you can have a restaurant-quality meal on the table before you've even thought about ordering takeout.
  • Every vegetable stays bright and crisp, not mushy or sad, because you're cooking them with intention rather than drowning them.
  • The peanut sauce tastes indulgent and creamy but actually has zero dairy and simple ingredients you probably already own.
02 -
  • The peanut sauce will seem too thin when you first make it, but that's intentional—it thickens as the vegetables release their moisture, and you can always add more water if it becomes too thick.
  • Don't cut your vegetables too small; they should be substantial enough to survive the high heat without turning into mush, and they're more satisfying to eat that way.
03 -
  • Have all your vegetables prepped and your sauce made before you turn on the heat—stir-frying moves fast, and scrambling for a knife mid-cook ruins the rhythm.
  • If you're cooking for guests and worried about timing, the vegetables can be cut an hour ahead, and the sauce made the night before; you're really just managing heat and timing at that point.
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