Fragrant ginger, tender veggies and a creamy peanut stir fry sauce come together to make this delicious vegan dish.
It’s beginner friendly and only takes 25 minutes, making it the ideal weeknight dinner!
There are some recipes that we get really excited about. If you’ve been following us for a while now you might just remember this immense Peanut Butter Salad.
It was one of our very first recipes, and we were very proud. To date, it’s also the only video that Hauke, Dave, Kat and even little Josh have all appeared in together.
The sauce is absolutely amazing, and we’ve been looking for excuses to use it again ever since.
And we’re very happy to say we’ve found one. It’s this beautiful vegetable stir fry.
The veg is up to you really (we’ve highlighted some great choices in the recipe below), but it’s all about the peanut stir fry sauce.
As is often the way, the sum is greater than the parts – namely peanut butter, soy sauce, sweet chili sauce, ginger, garlic and maple syrup. An unbelievably tasty combo.
If you’re craving a satay stir fry takeout but want to opt for a healthier option, this is sure to hit the spot.
Stir fry the veg, make the peanut sauce, chuck the noodles in water and….. and that’s it actually! Boom! 😀
Vegetable and peanut stir fry FAQs
We’ve covered some of the most common questions about our peanut sauce stir fry, but if you can’t find an answer to your question just let us know in the comments.
Can you reheat stir fry?
Stir fries aren’t usually great reheated. So don’t make more than you can eat 😉
How do you stir fry frozen vegetables?
Whilst fresh veg is best for stir frys, you can use frozen to speed things up (like in this recipe.)
Help yourself out by making sure it’s thawed first – just leave it out of the freezer for a couple of hours or use a microwave rather than adding it to the pan still frozen.
What kind of peanut butter should I use for the sauce?
We recommend natural peanut butter as some varieties of store bought spread contain added salt, oil and sugar.
Either type should still result in a super tasty peanut sauce though!
The nutritional info below is using store-bought peanut butter, but you can make a much lower sugar (and cheaper!) version yourself in just a couple of minutes with our homemade peanut butter recipe.
It’s well worth checking out.
Which oil is best for stir frying?
What is a good substitute for maple syrup?
If you don’t have maple syrup to hand you can substitute it for agave, honey or even a little brown sugar.
We like to know that what we eat is not only delicious but also good for us. If you throw your favourite veggies in this meal then you’re going to get the benefits associated with this – and veggies are normally packed full of fiber, antioxidants and other nutrients that your body loves.
But peanut butter deserves a mention too. While there’s not much information about it in terms of long term health outcomes, we know that peanut butter is full of protein, healthy fats, vitamins and minerals which is great.
Tips to become a stir fry pro
Stir-frying is an ancient craft where people tend to get a bit hot under the collar if you don’t follow the rules.
If you’ve never made a stir fry before you probably won’t get this done in 25 minutes. The second time you make one, it’ll be a whole different story.
You might even be able to pull this one off in 20 minutes with a bit of practice!
The directions below are beginner friendly, so don’t give me heat (ok I’ll stop now), if you think I’m not following the 18th century Chinese wok tradition step by step, ok?
Check out my favourite Asian Chef Jamie Oliver to see how to make a stir fry if you have no clue at all (and then scroll to the comments to see how much hate he gets for his version, lol).
Ah, by the way: Jamie uses meat! If you want to see a video without the meat check out this one on how to stir fry vegetables
What our readers are saying
I tried this recipe last night.. Wow! I’ll admit I was a little unsure how it would come out and thought the sauce might not be the right consistency but I was proven very wrong 🙂 loved it, definitely recommend and will be making this again. Thanks!Jake ⭐⭐⭐⭐⭐
Perfect stir-fry! Simple yet deliciously tempting. Gotta make it!!!Levan @ Crazy Vegan Kitchen ⭐⭐⭐⭐⭐
This peanut sauce is seriously, restaurant quality. I’m never getting a peanut satay-take away again!Maz ⭐⭐⭐⭐⭐
Easy Vegetable Stir Fry with Creamy Peanut Sauce
For the peanut sauce
For the stir-fry
- 2 tbsp peanut oil (sunflower oil will do too.)
- 1 clove garlic (peeled and diced)
- 1 piece ginger, fresh (thumb sized, peeled and grated)
- 1 onion (peeled and diced)
- 2-3 cups vegetables, fresh or frozen (choose your favourite: broccoli, carrots, cauliflower, etc.)
- 1 big handful snow peas (or sugar snap peas)
- 6-8 baby corns
- 4.5 oz noodles (I love glass noodles as they’re really quick to cook and taste great!)
- 1 handful peanuts
- 1 stick lemongrass
- Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the freezer early enough).
- Chopping time: chop the snow peas, baby corn and onion. Dice the garlic and ginger.
- For the sauce: grab a large bowl and chuck in the peanut butter, soy sauce, sweet chilli sauce, water, syrup. Mix well with a spoon ‘til it’s a nice and creamy sauce. Optionally, throw in the lemon grass.
- Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they’ll stick together less).
Now you’re ready to wok and roll:
- In a wok or large pan heat the oil until it starts smoking.
- Add the garlic, ginger, onion, sugar snaps and baby corn
- Around 40 seconds later add the thawed veggies. (If you just use fresh veg, throw in everything at once).
- Stir it well for about 4-5 minutes.
- Reduce the heat a little and add the sauce and noodles. It’ll quickly begin to boil.
- Make sure it’s all nice and creamy. Add a little more water, if not!
- Add some peanuts
- Let it simmer for another 3-5 minutes.
- Fish out the lemon grass before serving (it’s only for the flavour, not for eating!!)