Spring Stir Fry in Peanut Sauce
Brighten up your dinner table with this vibrant Spring Stir Fry in Peanut Sauce, a flavorful and wholesome dish brimming with crisp seasonal vegetables and creamy, nutty goodness. Featuring a colorful medley of carrots, snap peas, red bell pepper, broccoli, and zucchini, this stir fry is lightly coated in a silky peanut sauce made with soy sauce, creamy peanut butter, hoisin, and a touch of maple syrup for subtle sweetness. Quick and easy to prepare, this recipe comes together in just 30 minutes and provides the perfect balance of comfort and nutrition. Serve it over fluffy rice or tender noodles, and top with crushed peanuts and fresh cilantro for an irresistible finish. Ideal for busy weeknights or as a crowd-pleaser at your next gathering, this gluten-free adaptable recipe is a must-try for lovers of bold, Asian-inspired flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Coconut oil or vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 2 medium Carrots, thinly sliced
- 1 cup Snap peas
- 1 large Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 medium Zucchini, sliced into half-moons
- 3 tablespoons Soy sauce or tamari (for gluten-free)
- 0.25 cup Creamy peanut butter
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Maple syrup or honey
- 3 tablespoons Water
- 2 tablespoons Crushed peanuts (optional, for garnish)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 4 cups Cooked rice or noodles (optional, for serving)
Instructions
Heat a large skillet or wok over medium-high heat and add the coconut or vegetable oil.
Add the minced garlic and ginger to the pan. Stir-fry for about 30 seconds until fragrant.
Add the carrots, snap peas, red bell pepper, broccoli, and zucchini to the pan. Stir-fry for 5-7 minutes, stirring frequently, until the vegetables are tender but still crisp.
In a small bowl, whisk together the soy sauce, peanut butter, hoisin sauce, rice vinegar, maple syrup, and water until smooth to create the peanut sauce.
Pour the peanut sauce over the stir-fried vegetables and toss to coat evenly. Let everything cook for an additional 2-3 minutes until the sauce thickens slightly.
Remove the skillet from heat. Garnish with crushed peanuts and fresh cilantro, if desired.
Serve immediately over cooked rice or noodles, or enjoy on its own as a lighter meal.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 43.8 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1820 mg | 39% | |
*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.
