Peanut Ginger Vegetable Stir-Fry
I’ll be the first to admit that I am a stir-fry-aholic. Is that a word? I’m so making it a word.
Because really, what’s not to love? They’re quick, easy and SO MUCH better for you than takeout.
I’m pretty sure I say this exact same thing EVERY SINGLE TIME I share a stir-fry recipe. What can I say, I like to repeat myself and tell the same stories over and over. And over. It’s a problem. My husband likes to remind me of this daily.
But anyway. Repeat storytelling aside, today we talk my latest favorite-ist recipe! This peanut ginger vegetable stir-fry!
Because one, the SAUCE. Now, I am allll about a classic teriyaki sauce for stir-fries, but this peanut ginger number? Umm, yeah. It’s pretty darn fantastic. So flavorful and peanut butter. The best. ♡ ♡ ♡
And two! So many crunchy veggies! Crunch, crunch, crunch. And cashews. Because, cashews.
It’s healthy, it’s fast (just a smidge over 30 minutes!) and it’s delicious to boot.
Tips & Tricks For This Peanut Butter Stir-Fry
- Let’s talk about the vegetables. You want right about 9 ½ to 10 cups in total. I’ve listed sizes / ounces for the veggies down below that will give you right around this amount.
- Along those lines, you can absolutely use different veggies based on what you have hanging out in the fridge. Just don’t use something like a sweet potato, which is going to take much longer to cook. Catch my drift?? Awesome.
- Let’s move on to the sauce. Whisk it together in the bowl as instructed until it’s “smooth.” It likely won’t be perfectly smooth, but that’s okay. Just as best as you can. You can also mix it together in a small food processor if you’d like!
- While the recipe is pretty fast already, you can cut up the veggies and make the rice in advance to save time the night of. Then you’ll have a super speedy dinner!
And as far as any leftovers? I’d totally advise hiding in the back of the fridge so you get them all to yourself. Not that I know ANYTHING about that sort of behavior.
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the sauce:
- ⅓ cup creamy peanut butter
- ¼ cup water
- 2 tablespoons coconut sugar (or brown sugar)
- 3 ½ tablespoons low-sodium soy sauce or tamari
- 1 ½ tablespoons rice vinegar
- 1 (1 to 1 ½-inch) piece fresh ginger, grated
- 2 cloves garlic, minced
For the stir-fry:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large carrots, peeled and sliced
- 1 medium red bell pepper, chopped
- 3 cups bite-sized broccoli florets
- 4 ounces baby bella mushrooms, sliced
- 8 ounces fresh green beans, trimmed and halved
- ½ cup raw cashews, roughly chopped
- cooked brown rice (or quinoa!), for serving
- sliced green onions, for serving
For the sauce:
- In a small bowl, whisk together all the ingredients for the sauce until well combined and smooth. Set aside.
For the stir-fry:
- Set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 to 3 minutes, until softened. Add in the carrots, pepper, broccoli, mushrooms and green beans. Continue to cook for about 6 to 8 minutes, until the veggies are tender but still a touch crisp. Add in the sauce and cook for about 2 minutes, stirring frequently, until heated through and thickened slightly. Remove from the heat and stir in the cashews.
- Serve the stir-fry over rice, garnished with a touch of sliced green onion!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 408 Total Fat: 25g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 0mg Sodium: 881mg Carbohydrates: 38g Fiber: 9g Sugar: 16g Protein: 15g