Chinese Vegetables in Peanut Sauce
Indulge in the vibrant and savory flavors of Chinese Vegetables in Peanut Sauce, a quick and healthy stir-fry featuring a colorful medley of broccoli, red bell peppers, carrots, and snow peas tossed in a creamy, homemade peanut sauce. This recipe comes together in just 25 minutes, making it perfect for busy weeknights. Aromatic garlic and ginger sautéed in sesame oil bring depth to the dish, while the luscious sauce, crafted with peanut butter, soy sauce, rice vinegar, hoisin, and a hint of honey, adds an irresistible balance of sweetness and savory umami. Serve this flavor-packed vegetable stir-fry over jasmine rice or noodles, and elevate it further with a sprinkle of crushed peanuts and fresh green onions. Whether you’re seeking a vegetarian or vegan (just swap the honey for maple syrup) weeknight meal, this dish is a mouthwatering option that’s sure to please!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Red bell pepper, thinly sliced
- 1 large Carrot, julienned
- 1 cup Snow peas
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.25 cup Smooth peanut butter
- 2 tablespoons Soy sauce
- 2 teaspoons Rice vinegar
- 1 tablespoon Hoisin sauce
- 1 tablespoon Honey (or maple syrup for vegan option)
- 3 tablespoons Water
- 2 tablespoons Crushed peanuts (optional, for garnish)
- 1 stalk Green onions, chopped (optional, for garnish)
- 2 cups Cooked jasmine rice or noodles (optional, for serving)
Instructions
Wash and prepare all the vegetables: cut broccoli into small florets, julienne the carrot, slice the red bell pepper thinly, and trim the ends off the snow peas.
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, hoisin sauce, honey, and water until the mixture is smooth and creamy. Set aside.
Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl to coat the surface.
Add the minced garlic and grated ginger to the skillet and sauté for about 30 seconds until fragrant.
Toss in the broccoli florets, red bell pepper, carrot, and snow peas. Stir-fry the vegetables for 4–5 minutes until they are tender-crisp.
Reduce the heat to low and pour the prepared peanut sauce over the vegetables. Stir well to coat all the vegetables in the sauce evenly. Cook for another 1–2 minutes, allowing the flavors to meld together.
Remove the skillet from heat. Taste the dish and adjust seasonings if needed (e.g., add more soy sauce for saltiness or honey for sweetness).
Serve the Chinese vegetables in peanut sauce immediately over a bed of jasmine rice or noodles, if desired.
Garnish with crushed peanuts and chopped green onions for added flavor and texture.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 230.0 g | 84% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 41.4 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
