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Peanut vegetable stir-fry in a skillet.
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Peanut Veggie Stir-Fry

With broccoli, bell peppers, cabbage and snow peas, this quick and easy peanut veggie stir-fry is full of flavor and fresh vegetables.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Dishes
Cuisine: Asian
Servings: 4
Author: Paige Adams

Ingredients

For sauce

  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons smooth natural peanut butter
  • 1 tablespoon hoison sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon maple syrup
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For stir-fry

  • 1/2 cup light salted or unsalted roasted peanuts
  • 1 tablespoon vegetable oil
  • 2 scallions, thinly sliced, white and green parts separated
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh ginger
  • 2 cups small to medium broccoli florets
  • 2 bell peppers, diced
  • 1 cup snow peas or sugar snap peas
  • 1 cup shredded red cabbage

For serving

  • Brown rice

Instructions

  • For the sauce, in a small bowl, whisk together the soy sauce, peanut butter, hoison, rice vinegar, sesame oil, maple syrup, salt and pepper.
  • Toast the peanuts in a large skillet over low to medium heat until browned in spots, about 2-3 minutes. Remove the peanuts and set aside.
  • Increase the heat to high and add 1 tablespoon vegetable oil. Sauté the white parts of the scallions, garlic and ginger until fragrant, about 30 seconds. 
  • Add the broccoli, peppers, snow peas and cabbage sautéing for 3-4 minutes until the vegetables are cooked but still bright and crisp.
  • Pour in the sauce and let it bubble and simmer for 2 minutes, stirring around the vegetables.
  • To finish, stir in the green scallions and peanuts.
  • Serve with brown rice.

Notes

It's best to make the rice the day before. Then you can reheat in the microwave.
Store leftovers in an airtight container the refrigerator up to 4 days. Warm them in the microwave or in a skillet over low heat with a little oil.
If you want to add a protein such as chicken or shrimp, sauté it in the skillet first. Then set it aside on a plate, wipe out the skillet and cook the recipe as written. Stir the protein into the sautéed vegetables with the sauce.
The nutrition information does not include the rice.

Nutrition

Calories: 266kcal | Carbohydrates: 19g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Sodium: 1188mg | Potassium: 665mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2625IU | Vitamin C: 141mg | Calcium: 84mg | Iron: 2mg