Name: Stir-Fry with Peanut Sauce
Prep time: 25 min
Total time: 25 min
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

Prep-time: 25 minutes / Ready In: 25 minutes
Makes 3 cups vegetable mixture
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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.

By Nancy Macklin, RDN, Mar 23, 2021

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

Instructions

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.

tags:

Thai

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15 Comments

Comments (15)

(4.5 from 12 votes)

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Christine S.2 months ago

This is delicious! I substituted cashew butter and cashews for the peanut butter and peanuts and omitted the maple syrup. Yum!

Christine S.2 months ago

I meant to rate this 5 stars. Very good!

Paula Dieli3 months ago

The peanut sauce was watery and tasteless. Will use a different peanut sauce next time

Paula Dieli3 months ago

The peanut sauce was too watery and tasteless

Caitlin1 year ago

Pretty basic, boring recipe

sue M6 months ago

Just wondering if you actually tried the recipe. People are raving about how good it is, did you like the taste?

April1 year ago

Quick and delicious!
I used red onion and added matchstick carrots. It was beautiful!

Jackie W1 year ago

Absolutely delicious-very versatile with whatever veg is in fridge. Definitely “a do again”.

Janet2 years ago

This was fantastic!

sashy2 years ago

We loved recipe. Simple to make with fresh vegetables.

Julie2 years ago

I made this last night and had to serve over potatoes as I burned the rice. But it was a delicious flavor combo (though I might add a bit more red pepper next time). Loved the Napa cabbage in it!

CurlyLocks2 years ago

This is my husband’s favorite stir-fry! It’s simple, made in about 30-minutes, and tastes delicious! I frequently substitute baby bok choy for the Napa cabbage. I find it makes three adult servings. Great recipe!

Chopper Smith2 years ago

So simple, fresh and esy. Love it! It’s my “go to” recipe!

Becki Henderson2 years ago

A tasty stir-fry, but doesn’t make a lot. Good for 1-2 people with moderate appetites.

Fitz Lynch2 years ago

One word. Delicious.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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