Stir-Fry With Peanut Sauce
In this easy vegan recipe, crisp, colorful, veggies are cooked until just tender and served atop brown rice. Drizzle with a sensational low-fat peanut sauce for the full effect! Notes a fan, “Absolutely delicious; very versatile with whatever veg is in the fridge.” Another writes, “This is my husband’s favorite stir-fry! It’s simple, made in about 30-minutes, and tastes delicious!”
Stir-fries should be pretty. This recipe uses vegetables for variety of color (two colors of peppers), texture (crisp peas and tender cabbage), and shapes (strips, shreds, and wedges). A luscious and easy-to-make homemade peanut sauce makes this vegan stir-fry extra satisfying.
Note that this recipe calls for hot cooked brown jasmine rice, so be sure to have that ready to go.
Ingredients:
- ½ cup low-sodium vegetable broth
- 2 tablespoons unsalted creamy peanut butter
- 1 tablespoon lime juice
- 1 teaspoon arrowroot powder
- 1 teaspoon pure maple syrup
- ¼ teaspoon crushed red pepper
- 2 red, orange, yellow, and/or green bell peppers, cut into strips (2 cups)
- 1 medium onion, cut into thin wedges (1 cup)
- 3 cloves garlic, minced
- 2 cups shredded napa cabbage
- 1 cup snow pea pods, halved
- Sea salt and freshly ground black pepper, to taste
- 2 cups hot cooked brown jasmine rice
- 1 tablespoon crushed unsalted peanuts
- 1 lime, cut into wedges
Directions:
- For sauce, in a small bowl whisk together the first six ingredients (through crushed red pepper) and ¼ cup water. Mix well.
- In a large wok or extra-large skillet cook and stir bell peppers, onion, and garlic over medium-high 3 to 4 minutes or until crisp-tender, adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add cabbage and snow peas; cook and stir 1 to 2 minutes or until vegetables are just starting to get tender.
- Stir sauce and add to wok. Mix well; cook and stir 1 to 2 minutes or until sauce is thickened. Season with salt and black pepper. Serve over rice with crushed peanuts and lime wedges.
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