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  • Prep-time: / Ready In:
  • Makes 3 cups vegetable mixture

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.

peanut sauce stir-fry - array of shredded cabbage, snap peas, and bell peppers tossed together and served over a bed of brown rice, shown on a gray table next to a glass of sparkling water, with chopsticks on the side

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

  1. For sauce, in a small bowl whisk together the first six ingredients (through crushed red pepper) and ¼ cup water. Mix well.
  2. 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.
  3. 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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Fitz Lynch23 hours ago
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about the author

Nancy Macklin

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. Nancy 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.

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