I’ve come to know that some of my best recipe creations come out of a specific craving and then only having what is in the kitchen to make do with. In particular, this Easy Peanut Stir Fry, came from Alex’s intense craving for egg rolls. We were past the point of either of us going to the store for egg rolls and had already missed our opportunity at Costco that day, so a substitution had to be made. It needed to be healthy, have some novelty, and a little spice of junk food!
So then was born this delicious Easy Peanut Stir Fry!
Another recipe that was created after a craving is my Vegan Wild Rice Soup. It is the best wild rice soup I have ever had! I love that it is a more nutrient-dense version than the original, so it leaves your body feeling a lot more energized.
Alright…let me put my pint of Nada Moo away and get down to business…
Where were we? Ahhhh yes….
The Best Peanut Stir Fry For a Weeknight
This recipe is super easy and makes a great go-to meal! Stir fry is awesome because you can give it as much or as little variety as you want! You can change up the veggies or if you want to add animal protein or tofu you can do that as well! Personally, I love a great vegetable stir fry!
As you’re cooking this recipe you may need to adjust the water or oil that you add. It is just going to depend on how your vegetables cooked, the pan you use, and how much evaporates.
I have made this using tamari and coconut aminos. Both are great! The coconut aminos make it a little sweeter. I use tamari because it is gluten-free. Traditional soy sauce actually has wheat in it, so if you decide to substitute keep in mind it will no longer be gluten-free.
Easy Peanut Stir FryPrint
- 5 medium carrots
- 1 onion
- 1 red pepper
- 8 c. broccoli
- 1/2 c. peanut butter
- 2 t. honey
- 1 T. garlic
- 2 t. ginger
- 3 T. sesame oil
- 4 T. tamari or coconut aminos
- 2 T. avocado oil, for cooking
- 1/2-3/4 c. water
- 1/2 c. cashews or peanuts, topping (optional)
- Cayenne pepper to taste (optional)
- Sesame seeds, topping (optional)
- Chop the vegetables into 1/2-1 inch pieces.
- In a small bowl mix the peanut butter, 1/2 c. water, honey, ginger, and cayenne. Set aside.
- In a large pot or stir fry pan add the onion, garlic, and avocado oil. Cook on medium-low until onions are translucent.
- Add remaining chopped vegetables to the pot. Add sesame oil. Cook on medium for 5 minutes.
- Add the peanut sauce. Stir together.
- Cook approximately 10 more minutes, until the broccoli is easy to bite and still has some crunch. If it is too dry add some 1 T. of water at a time. The peanut sauce should have a light gravy texture.
- Sprinkle cashews or peanuts as a topping.
* You may substitute tamari for traditional soy sauce. Please be aware that if you do this the recipe will no longer be gluten-free.