Peanut Vegetable Stir Fry {15 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!
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
- 1 tsp garlic minced
- 1/2 tsp chili paste optional
- 1 tbsp cooking oil for stir-frying
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.
- Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
- Add the vegetables and stir-fry for 4 - 6 minutes, until crisp-tender.
- Pour in the peanut sauce and toss until the vegetables are evenly coated. Serve right away over rice or noodles.
- Any leftover sauce keeps in an airtight container in the fridge for up to 5 days.