This Asian vegetable stir fry makes a quick, easy, and flavorful meal. The vibrant and fresh vegetables are coated in a creamy peanut sauce and will undoubtedly satisfy the whole family’s taste buds. This is also a great way to elevate a bag of frozen vegetables that you may have on hand in the bottom of your freezer!

Veggie stirfry is served on a plate with sesame seed.
Serve and top with sesame seeds and green onion, and enjoy!

If you love my Asian Peanut Sauce, you have to try it with this vegetable stir-fry.

You can use fresh veggies of your choice, the Trader Joe’s fresh Asian vegetable blend, or any bag of frozen vegetables you like.

It is the perfect way to dress up two-dollar store-bought veggies to make them taste that much better and look that much fancier.

It will take you less than 15 minutes to whip up this recipe, especially if you use frozen or ready to use vegetables.

This vegetable stir fry is the perfect main or side dish for busy weekday lunch or dinner, and meal prep for the whole week.

Ingredients for Asian Vegetable Stir Fry with Peanut Sauce

Vegetables:

You can use your own selection of vegetables. My favorites are broccoli, red bell pepper, carrots, napa cabbage and/or onions.

To make this recipe even more convenient, you can use ready-to-use Asian vegetable blend. I like the one from Trader Joe’s. It is freshly packed in a bowl in the refrigerated section.

Moreover, you can use frozen vegetable blends. I like the frozen Asian vegetable blends.


Peanut Sauce:

peanut butter: For the best result for this recipe, use smooth, unsweetened peanut butter. I like the organic smooth peanut butter at trader joes that does not have additional salt or sugar. It is also not super thick which could make it hard to stir as a sauce.

coconut aminos: This is a great way to keep the sauce soy free while keeping the dish a bit less salty!

chopped ginger, garlic– Using fresh ingredients like ginger and garlic really help to give this sauce some great flavor and boost the aromatics.

rice vinegar-Provides a tangy and acidic flavor and is so important to balance out the flavors.

sesame oil– Just a little bit is enough to add a complex nutty flavor!

honey– This helps to add an extra level of sweetness to the sauce without being overpowering

How to Make Stir Fried Vegetables with Peanut Sauce

Ways to Serve Veggie Stir Fry with Peanut Sauce

This vegetable stir fry is so versatile. You can serve it in so many ways. It is the perfect side to elevate any of your main dishes. It is also great to enjoy on its own. It has enough flavors to blow your mind.

Serve it over

Veggie stirfry is served on a plate with sesame seed.
Serve and top with sesame seeds and green onion, and enjoy!

You Can Freeze It Too!

This Asian vegetable stir fry deserves a spot on your freezer meal prep list. Make a big batch and store in the freezer so you can reheat it in a pan or microwave whenever you need.

It adds the perfect addition to your weeknight dinner!

You can also store the leftovers in an air-tight container in the fridge for up to 3 days.

Happy Cooking and Don’t forget to tag me in all your remake pictures on Instagram and Pinterest!

Veggie stirfry is served on a plate with sesame seed.

Get the recipe:Peanut Vegetable Stir Fry {10 Minutes}

This Asian vegetable stir fry coated in a creamy peanut sauce makes a quick, easy, and flavorful meal. It will satisfy the whole family!
5 stars (3 reviews)

Ingredients

  • 10 -16 oz vegetables
  • 1/3 cup smooth peanut butter
  • 1/4 cup coconut aminos
  • 2 tsp sesame oil
  • 2 tbsp cane sugar or smooth honey
  • 1 tbsp rice vinegar
  • 1 tsp minced ginger
  • 2-3 tbsp warm water or broth, *for mixing

Instructions 

  • In a medium bowl, whisk together all the ingredients: peanut butter, coconut aminos, sesame oil, sugar or honey, chili paste (optional), rice vinegar, minced garlic, minced ginger, water or broth until smooth
  • Taste and adjust seasonings as desired.
  • Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.