Peanut Broccoli Stir Fry
Elevate your weeknight dinner game with this vibrant and flavor-packed Peanut Broccoli Stir Fry! Loaded with fresh, crisp vegetables like broccoli, red bell pepper, and carrots, and tossed in a creamy, savory-sweet peanut sauce with a hint of spice, this dish is a perfect balance of health and indulgence. Ready in just 30 minutes, this easy stir fry pairs beautifully with steamed rice or noodles, making it a versatile option for any meal. Garnished with roasted peanuts, sesame seeds, and fresh green onions, it delivers bold textures and irresistible flavors in every bite. Whether you're looking for a quick vegetarian dinner or a meal prep winner, this Peanut Broccoli Stir Fry is sure to become a household favorite! Keywords: peanut broccoli stir fry recipe, quick vegetarian stir fry, peanut sauce stir fry, healthy weeknight dinner ideas.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 cups broccoli florets
- 1 medium red bell pepper
- 1 large carrot
- 3 stalks green onion
- 3 cloves garlic
- 1 inch piece ginger
- 4 cups cooked rice or noodles
- 0.25 cup peanut butter (creamy or chunky)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon sriracha (optional)
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 0.25 cup roasted peanuts (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Wash and prepare the vegetables. Cut the broccoli into small, bite-sized florets, slice the red bell pepper into thin strips, peel and julienne the carrot, finely chop the green onions, mince the garlic, and grate the ginger.
In a small bowl, prepare the peanut sauce by whisking together the peanut butter, soy sauce, rice vinegar, maple syrup, sriracha (if using), and water until smooth. Set aside.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the pan.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the broccoli florets, sliced bell pepper, and julienned carrot to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Reduce the heat to medium, then pour the prepared peanut sauce over the vegetables. Toss to coat evenly and let cook for another 2-3 minutes until the sauce thickens and clings to the vegetables.
Remove from heat and garnish with chopped green onions, roasted peanuts, and sesame seeds if desired.
Serve hot over cooked rice or noodles and enjoy!
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 11.8 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 456 mg | 10% | |
*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.
