Easy Vegetable Stir Fry with Creamy Peanut Sauce

Course: Dinner, Main Course

Cuisine: Asian, Vegan

Diet: Egg Free, Dairy Free, Vegan, Vegetarian

Time: Max 30 min

Calories: 450 - 650 kcal

Type: meal plan recipes

Diet: dairy-free, egg-free, vegan

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 604kcal

1 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 (350 g) vegetables, fresh or frozen (choose your favourite: broccoli, carrots, cauliflower, etc.)
1 big handful snow peas (or sugar snap peas)
6-8 baby corns
3.5 oz (100 g) noodles (I love glass noodles as they’re really quick to cook and taste great!)
1 handful peanuts

Get Recipe Ingredients

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).
Chop the snow peas, baby corn and onion. Dice the garlic and ginger.
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).

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.

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!!)
Done!