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 Howie, 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 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.
Stir fry the veg, make the sauce, chuck the noodles in water and….. and that’s it actually! Boom! 😀
A few notes on making a vegetable stir fry
- Fresh veg is best. If you use frozen to speed things up (like in this recipe) help yourself out by making sure it’s thawed – just leave it out the freezer for a couple of hours or use a microwave.
- An oil with a high smoke point works best. Peanut oil is a great choice. You can use others in a pinch but you’ll get much better results this way.
- Stir fries aren’t usually great reheated. So don’t make more than you can eat 😉
- In a similar vein, stick to two servings max. per pan/wok, otherwise it’ll get too crowded in there.
- 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!
Stir-frying is an ancient craft where people tend to get a bit hot under the collar if you don’t follow the rules.
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 how-to that only includes veg, click here.
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!!)
PS. The nutritional info here is using store-bought peanut butter. You can make a much lower sugar (and cheaper!) version of peanut butter yourself in just a couple of minutes. It’s well worth checking out.
Miss anything? Get it on
Disclosure of Material Connection: The products above are linking to Amazon as “affiliate links” because we're affiliates! When you click on a product, it'll take you to its Amazon page where the price stays the same for you and Amazon pays us a small percentage. This helps us continue to provide quality recipes and pay for operating costs.