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  • 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,


  • 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


  • 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.

Comments (17)

(5 from 13 votes)

Recipe Rating

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Is crushed red pepper, chilli pepper or peppercorns

Candace Wilson

It's good! I will make it again, but with a little more maple syrup and less cook time for the cabbage.

Christine S.

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

Christine S.

I meant to rate this 5 stars. Very good!

Paula Dieli

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

Paula Dieli

The peanut sauce was too watery and tasteless


Pretty basic, boring recipe

sue M

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


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

Jackie W

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


This was fantastic!


We loved recipe. Simple to make with fresh vegetables.


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!


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 Smith

So simple, fresh and esy. Love it! It's my "go to" recipe!

Becki Henderson

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

Fitz Lynch

One word. Delicious.

About the Author

Headshot of Nancy Macklin

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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