Ingredients
2 cups broccoli florets
1 red bell pepper, sliced
1 large carrot, julienned
1 cup snap peas
2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 cup creamy natural peanut butter
1/4 cup low-sodium soy sauce or tamari
1 tablespoon maple syrup or agave
1 tablespoon lime juice
1/2 teaspoon sriracha (optional)
1/4 cup warm water
Sesame seeds and chopped cilantro for garnish
Instructions
Step 1: In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, sriracha, and warm water until the sauce is smooth and creamy. Set aside.
Step 2: Heat the sesame oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Step 3: Add the carrots and broccoli to the pan. Stir-fry for 4-5 minutes until they start to soften but still have a crunch.
Step 4: Toss in the bell peppers and snap peas. Continue to stir-fry for another 3 minutes until all vegetables are bright and tender-crisp.
Step 5: Reduce the heat to low and pour the peanut sauce over the vegetables. Toss well to ensure everything is evenly coated. If the sauce is too thick, add an extra tablespoon of water.
Step 6: Remove from heat and serve immediately over rice or noodles. Garnish with sesame seeds and fresh cilantro.
Notes
To make this gluten-free, ensure you use tamari instead of soy sauce. You can also swap the peanut butter for almond or cashew butter if preferred.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Main Dishes & Savory Recipes
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 9g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg