Veggie Stir Fry with Peanut Sauce

Try this healthy Veggie Stir Fry with Peanut Sauce for dinner
Veggie Stir Fry with Peanut Sauce

Veggie Stir Fry with Peanut Sauce

Looking for a quick and easy dinner idea for Meatless Monday? Try this simple vegetable stir-fry with a rich and creamy peanut sauce.

This recipe is courtesy of McKenzie Hall and Nourish RDs.

4
Servings
679
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup natural peanut butter
  • 1 Tablespoon honey
  • 2 Tablespoons tamari
  • 1 Tablespoon rice vinegar
  • 1 Teaspoon grated gingerroot
  • 2 Teaspoons hot pepper oil (optional)
  • 1/3 to 1/2 Cup water
  • 2 Tablespoons cold-pressed canola or grapeseed oil
  • 1 Pound bag mixed frozen stir-fry vegetables
  • 1/4 Cup fresh cilantro, chopped
  • 2 Tablespoons chopped peanuts
  • 2 Cups prepared brown rice

Directions

First make the peanut sauce my combining the peanut butter, honey, tamari, rice vinegar, grated gingerroot, and hot pepper oil in a small saucepan over medium-low heat. Whisk together until smooth.

Heat the oil in a large skillet over medium-high heat. Add frozen stir fry vegetables to skillet and cook, stirring, until starting to brown, about 5 to 7 minutes. Stir in half the peanut sauce and fresh cilantro, if using.

To serve, divide brown rice between serving bowls and top with vegetables and remaining peanut sauce, as desired. Garnish with chopped peanuts.

Nutritional Facts

Total Fat
20g
29%
Sugar
6g
7%
Saturated Fat
3g
13%
Cholesterol
4mg
1%
Carbohydrate, by difference
109g
84%
Protein
17g
37%
Vitamin A, RAE
321µg
46%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
55µg
61%
Calcium, Ca
89mg
9%
Choline, total
12mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
11g
44%
Fluoride, F
13µg
0%
Folate, total
83µg
21%
Iron, Fe
4mg
22%
Magnesium, Mg
192mg
60%
Manganese, Mn
5mg
100%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
520mg
74%
Selenium, Se
29µg
53%
Sodium, Na
1194mg
80%
Thiamin
1mg
91%
Water
150g
6%
Zinc, Zn
4mg
50%

Veggie Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Veggie Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.