QUICK AND EASY VEGGIE STIR FRY WITH CREAMY PEANUT SAUCE

veggie-stir-fry-with-creamy-peanut-sauce

QUICK AND EASY VEGGIE STIR FRY WITH CREAMY PEANUT SAUCE

by | Mar 19, 2021

There is nothing like a stir fry to provide you with a healthy delicious dinner in minutes on a busy night when cooking time is limited. This Quick And Easy Veggie Stir Fry With Creamy Peanut Sauce hits the spot. The smooth Asian flavored peanut sauce is so versatile that it will mix with any veggies and noodles of your choice. Try it with spring vegetables such as asparagus and leeks or fall vegetables such as zucchini and cauliflower. You’ll want to cut your vegetables thinly and take account of vegetables that may take longer to cook. If necessary, blanch longer cooking vegetables ahead of time and finish cooking them in the stir fry with quicker cooking ones.

easy-veggie-stir-fry-with-creamy-peanut-sauce-in-bowls
Print Recipe
5 from 1 vote

Quick and Easy Veggie Stir Fry with Creamy Peanut Sauce

There is nothing like a stir fry to provide you with a healthy delicious dinner in minutes on a busy night when cooking time is limited.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner, Entree, Main Course, Sauce
Cuisine: Asian
Keyword: Gluten free, Vegan, Vegetarian
Servings: 4
Calories: 275kcal

Equipment

  • Large pot for cooking rice noodles
  • Colander for draining rice noodles
  • Small Bowl
  • Whisk
  • Large heavy skillet or wok
  • Wooden spoon
  • Tongs

Ingredients

Peanut Sauce

  • 2 Tablespoons peanut butter smooth or crunchy
  • 2 Tablespoons gluten free tamari or soy sauce, liquid aminos or coconut aminos
  • 1 Tablespoons sambal oelek or more if you prefer spicier
  • 1 Tablespoon maple syrup
  • 1 Tablespoon water

Stir Fry

  • 1 Tablespoon coconut oil
  • 2 cloves garlic
  • 1 Tablespoon minced fresh ginger
  • 1 purple onion, thinly sliced
  • 1 cup shredded carrots
  • 1 cup small broccoli florets
  • 1 cup thinly sliced red peppers
  • 1 cup sliced cremini mushrooms
  • 1 cup snow peas
  • 4.5 ounces brown rice noodles
  • Chopped peanuts for garnish

Instructions

  • Add the peanut butter, gluten free tamari or substitute, sambal oelek, maple syrup and water to a small bowl and whisk to combine.
  • Prepare the rice noodles according to the package directions. When the noodles are drained, rinse them in cold water to keep them from sticking together. If you don't use them immediately, you may need to rinse them several times.
  • Add the coconut oil to a large heavy skillet or wok and cook on high until the oil is melted and the skillet is hot.
  • Add the garlic and ginger and stir for about 30 seconds with a wooden spoon until they are fragrant being careful not to burn them.
  • Add the remaining vegetables and stir fry until they are crisp tender.
  • Reduce the heat to low and gently stir in the peanut sauce and cooked rice noodles. Use tongs to mix in the noodles so as not to break them apart.
  • Garnish with chopped peanuts

Notes

Please note that the garnish is not included in the nutrition facts.
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.
This dish is best served immediately.  

Nutrition

Calories: 275kcal | Carbohydrates: 44g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Sodium: 581mg | Potassium: 533mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6929IU | Vitamin C: 88mg | Calcium: 59mg | Iron: 2mg

DID YOU MAKE THIS RECIPE?  Please leave a comment below and and share a photo on Instagram. Tag @chasingbeans123  and hashtag it #chasingbeans123

easy-veggie-stir-fry-with-creamy-peanut-sauce-in-bowls

You’ll need the following ingredients for this Quick and Easy Veggie Stir Fry With Creamy Peanut Sauce…

Creamy Peanut Sauce

  • Peanut butter smooth or crunchy, 2 Tablespoons
  • Gluten free tamari or soy sauce, liquid aminos or coconut aminos, 2 Tablespoons
  • Sambal oelek, 1 Tablespoon or more if you prefer spicier
  • Maple syrup, 1 Tablespoon
  • Water


Veggie Stir Fry

  • Coconut oil, 1 Tablespoon
  • Garlic, 2 cloves
  • Minced fresh ginger, 1 Tablespoon
  • Purple onion, 1 thinly sliced
  • Shredded carrots, 1 cup
  • Small broccoli florets, 1 cup
  • Thinly sliced red peppers, 1 cup
  • Sliced cremini mushrooms, 1 cup
  • Snow peas, 1 cup
  • Brown rice noodles, 4.5 ounces 
  • Peanuts for garnish
ingredients-for-easy-veggie-stir-fry-with-creamy-peanut-sauce

Make the sauce…

Add the peanut butter, gluten free tamari or substitute, sambal oelek, maple syrup and water to a small bowl and whisk to combine. Consider adding more or less sambal oelek depending on how spicy you’d like your stir fry.

Prepare the noodles…

Prepare the rice noodles according to the package directions. When the noodles are drained, rinse them in cold water to keep them from sticking together. If you don’t use them immediately, you may need to rinse them several times.

Make the stir fry…


Add the coconut oil to a large heavy skillet or wok and cook on high until the oil is melted and the skillet is hot.


Add the garlic and ginger and stir for about 30 seconds with a wooden spoon until they are fragrant. Garlic burns easily which results in a bitter, unpleasant taste so you don’t want to cook it for long at high heat before adding the other ingredients.

Add the remaining vegetables and stir fry until they are crisp tender.

veggies-in-wok
veggies-in-wok


Reduce the heat to low and gently stir in the peanut sauce and cooked rice noodles. Use tongs to mix in the noodles so as not to break them apart.

noodles-and-sauce-added-to-wok
veggies-and-noodles-in-wok

Garnish with chopped peanuts

veggie-stir-fry-with-creamy-peanut-sauce

This dish is best served immediately. Leftovers lose their vibrant colors and the noodles may become pasty.

To cut down on the time needed to prepare this dish, use thawed frozen vegetables or pre-cut packaged vegetables from the produce section of the grocery store.

DID YOU MAKE THIS RECIPE?  Please leave a comment below and and share a photo on Instagram. Tag @chasingbeans123  and hashtag it #chasingbeans123

Things you might like to know about this recipe for Quick and Easy Veggie Stir Fry with Creamy Peanut Sauce…

Scroll down for information on the following topics:

  • Cleaning fresh mushrooms
  • Cremini mushrooms
  • Peeling and grating fresh ginger
  • Gluten free pasta
  • Pure maple syrup
  • Oils
  • Rice noodles
  • Sambal Oelek
  • Soy Sauce, tamari, coconut aminos and liquid aminos

Cleaning Mushrooms


In cooking school, I was taught not to wash mushrooms because they absorb water and will not brown properly. We were instructed to wipe them with wet paper towels. As somewhat of a germaphobe, I was never completely comfortable with this method, so I was delighted to see Cooks Illustrated’s analysis of cleaning and storing mushrooms. When they are whole, they absorb a minimum amount of water, so if you are washing them whole, place them in the basket of a salad spinner, rinse them thoroughly and then spin them until they are as dry as possible.. Wipe the mushrooms with a paper towel if any moisture remains and to remove any remaining dirt.


I recommend buying mushrooms whole. If you purchase them pre-sliced, you will not be able to wash them without the mushrooms absorbing much of the water and then releasing that water into your pan.

Cremini Mushrooms


Cremini mushrooms, also called baby bella mushrooms, are a younger version of portobello mushrooms. Both cremini and portobello mushrooms are brown in color and their caps are smooth. White mushrooms(also called button mushrooms) are from the same family but they are a less mature variety. Therefore all three mushrooms have a similar flavor, but as they age from white to cremini to portobello, their flavor intensifies.
All three mushrooms are widely available in grocery stores in the US. Cremini and portobello are generally more expensive than white(button) mushrooms. You can sub one mushroom for another of these three in recipes depending on your taste buds and their availability and cost.


Store the mushrooms in their original containers in the refrigerator until you are ready to use them. If you purchase them loose, store them in a paper bag also in the refrigerator. Do not wash them until you are ready to use them. See the note above about cleaning mushrooms.

Peeling and Grating Ginger


My favorite way to peel ginger is to use the side of a teaspoon to scrape the skin from the root. Use the rounded tip to get into difficult places. Many chefs don’t peel ginger especially if the skin is not particularly tough so don’t worry about leaving a little bit of skin in those difficult spots.


My preference is to grate the ginger with a box grater and then mince it finely with my chef knife. You can also use a microplane for this task and omit the second step of chopping with the chef knife. Many people prefer this method. The reason it’s not my top choice is that I find that the ginger is pulverized almost to a liquid with the microplane.


To freeze ginger, wrap it tightly in plastic wrap. It won’t be crisp, but will be fine for most recipes. Another option for freezing is to mince the ginger, measure it out by teaspoons/tablespoons onto a sheet pan, place the sheet pan in the freezer until each mound of ginger is frozen and then place the mounds in a freezer safe container. You can then retrieve the frozen ginger ready to go when you need it next.

Gluten Free Pasta


At one time it was very difficult to find gluten free pasta in the grocery store, but these days there are many varieties to choose from and some are delicious. That being said, some are not delicious, and if they are not prepared correctly, they can be inedible by my account. You’ll find lots of articles online comparing gluten free pastas which you can access, but if at first you don’t succeed, try, try again. You will eventually find one that you love.

Maple Syrup


Maple syrup comes from the sap of sugar maple trees. It is available in 4 grades based on its color.

Grade A is light amber, medium amber and dark amber.

Grade B is the darkest syrup available and has the strongest maple flavor. It is usually for baking whereas the lighter grades are drizzled on foods such as pancakes.

Read food labels carefully when buying maple syrup to make sure that it is pure and not maple flavored syrup with added ingredients such as corn syrup or refined sugar.


All “maple syrups” may not be vegan. Check the ingredients and label carefully to make sure there are no added ingredients.

Oils

Oils used in cooking are controversial, and the science around them changes often. A tablespoon of oil contains about 120 calories, and this is about the only thing that you can say about them as a group. Whether a particular oil is monounsaturated, polyunsaturated, saturated or trans, whether it’s a healthy dietary source, what type of flavor it offers to a recipe and how high a temperature it can be cooked at are all good questions to ask when making oil selections. What oils and how much oil you choose for your diet is up to each individual. If you’re interested in learning more about oil selection, uses and health benefits, you may find this article from ClevelandClinic.org informative.

Rice Noodles


Rice noodles are made from rice flour, water and sometimes other ingredients such as tapioca or cornstarch which are added to improve transparency or increase the chewy texture of the noodles. They are commonly used in Thai, Vietnamese and Malaysian cooking.


Rice noodles are gluten free and cook very quickly. It is important to prepare them according to the package directions. Once cooked, unless using them immediately, drain and rinse the rice noodles with cold water. This is an important step to keep the noodles from sticking together. After rinsing, if not using immediately, toss them gently in a small amount of olive oil to keep the noodles separated.

Sambal Oelek

Sambal oelek is an Indonesian chile paste of crushed raw red chiles, a little vinegar, and salt. Read labels carefully, as sometimes additional ingredients may be added. It’s available in most grocery stores in the Asian food section. You can substitute sriracha, chili paste or harissa for sambal oelek but the flavor of your finished dish will not be the same.


Soy Sauce, Tamari, Liquid Aminos, Coconut Aminos?


Soy sauce contains soybeans and wheat, therefore it is not gluten free. It is very high in sodium, but there are low sodium alternatives.


Tamari contains soybeans but has little or no wheat. If you are avoiding gluten, you should check the label carefully to make sure that it does not contain wheat. It is also very high in sodium, but there are low sodium alternatives.


Bragg’s Liquid Aminos is made with soybeans, but it is wheat free and therefore gluten free. It is high in sodium.


Coconut Aminos contain raw, coconut tree sap and sun-dried sea salt. It is soy free and gluten free and lower in sodium than soy sauce, tamari and liquid aminos.

As always, check labels carefully to be sure what you are consuming.

Check out these recent posts for more cooking inspiration…


DID YOU MAKE THIS RECIPE?  Please leave a comment below and and share a photo on Instagram. Tag @chasingbeans123  and hashtag it #chasingbeans123

2 Comments

  1. Michael Ioannou

    5 stars
    Amazingly delicious. Loved it.

    Reply
    • Rebecca

      Michael thank you so much!!! So happy you guys enjoyed the stir fry.

      Reply

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