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Peanut Vegetable Stir Fry

A vibrant medley of sautéed vegetables coated in a rich peanut sauce, making for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stir Fry
  • 4 cups any combination of fresh vegetables (bell peppers, broccoli, carrots, snap peas) Add color and nutrition.
  • 2-3 tablespoons cooking oil (vegetable, canola, or olive) Essential for sautéing.
  • 2 cloves minced garlic Adds aromatic depth.
  • 1 tablespoon minced ginger Provides warmth and a slight spiciness.
  • 1/2 cup smooth peanut butter Forms the creamy base.
  • 1/4 cup coconut aminos Soy sauce alternative.
  • 1 tablespoon sesame oil Imparts a nutty flavor.
  • 1-2 tablespoons cane sugar or honey Balances savory components.
  • 1 tablespoon rice vinegar Adds acidity to cut through creaminess.
  • 1/4 cup warm water or broth Adjusts the sauce's consistency.

Method
 

Preparation
  1. In a medium bowl, whisk together peanut butter, coconut aminos, sesame oil, sugar or honey, rice vinegar, minced garlic, minced ginger, and warm water or broth until smooth. Adjust seasonings as desired.
  2. Heat the oil in a pan over medium-high heat until hot.
Cooking
  1. Add minced garlic and ginger to the pan, sauté for 30 to 40 seconds until fragrant.
  2. Add chosen vegetables, stirring continuously over medium to high heat until they reach preferred tenderness.
  3. Pour the peanut sauce over the vegetables and stir immediately to incorporate them evenly.
  4. Plate the stir-fry and optionally top with sesame seeds and chopped green onions for garnish.

Notes

For variety, consider using colorful vegetables. Be cautious not to burn garlic and ginger and always prepare the sauce in advance for best results.