Vegetable Stir-Fry with Peanut Sauce Recipe

Vegetable oil: Used for stir-frying the vegetables, providing a neutral flavor and high smoke point.

Red bell pepper: Adds a sweet and slightly fruity flavor, along with a vibrant red color.

Yellow bell pepper: Similar to the red bell pepper, it contributes sweetness and a bright yellow hue.

Broccoli: Provides a slightly bitter taste and a crunchy texture, packed with nutrients.

Snap peas: Adds a fresh, sweet flavor and crisp texture to the stir-fry.

Carrot: Offers a natural sweetness and a firm, crunchy texture when julienned.

Garlic: Infuses the dish with a pungent, aromatic flavor.

Peanut butter: The base of the sauce, giving it a rich, creamy, and nutty flavor.

Soy sauce: Adds a salty, umami depth to the peanut sauce.

Maple syrup: Provides a natural sweetness that balances the savory elements of the sauce.

Rice vinegar: Adds a mild acidity and tanginess to the peanut sauce.

Water: Helps to thin out the peanut sauce to the desired consistency.

Red pepper flakes: Optional, for adding a touch of heat and spice to the dish.

When stir-frying, make sure to cut all vegetables into uniform sizes to ensure even cooking. This will help achieve a consistent texture and prevent some pieces from being overcooked while others remain undercooked. Additionally, keep the wok hot and avoid overcrowding it, as this can cause the vegetables to steam rather than stir-fry, resulting in a less desirable texture.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle flavor and is great for high-heat cooking.

• red bell pepper - Substitute with green bell pepper: Green bell peppers provide a slightly different flavor but maintain the crunch and color variety.

• yellow bell pepper - Substitute with orange bell pepper: Orange bell peppers offer a similar sweetness and vibrant color.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can absorb the flavors of the sauce well.

• snap peas - Substitute with snow peas: Snow peas have a similar crunch and sweetness, making them a good alternative.

• carrot - Substitute with zucchini: Zucchini can be julienned and provides a similar texture and mild flavor.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that complements the dish.

• peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor, suitable for those with peanut allergies.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• maple syrup - Substitute with agave nectar: Agave nectar is a vegan sweetener that provides a similar sweetness without altering the flavor profile significantly.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a similar tangy flavor and is widely available.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the sauce without altering its consistency.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be adjusted to taste.

• Allow the vegetable stir-fry to cool completely before storing. This helps prevent condensation, which can make the vegetables soggy.

• Transfer the cooled stir-fry to an airtight container. Glass containers with tight-fitting lids are ideal as they help maintain the freshness and flavor of the vegetables.

• Store the container in the refrigerator. The stir-fry will keep well for up to 4 days.

• For freezing, portion the stir-fry into individual servings. This makes it easier to reheat just the amount you need.

• Place each portion into a freezer-safe container or a resealable freezer bag. If using bags, squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the containers or bags with the date. This helps you keep track of how long the stir-fry has been stored.

• Freeze the portions for up to 2 months. Beyond this, the texture of the vegetables may degrade, although they will still be safe to eat.

• To reheat, thaw the stir-fry in the refrigerator overnight. This ensures even reheating and helps maintain the texture of the vegetables.

• Reheat the thawed stir-fry in a skillet over medium heat. Add a splash of water or vegetable broth if the stir-fry seems dry.

• Stir occasionally until the stir-fry is heated through. This usually takes about 5-7 minutes.

• Alternatively, you can reheat the stir-fry in the microwave. Place it in a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.

• Garnish with additional red pepper flakes or fresh herbs before serving to refresh the flavors.

• Stovetop Method:

  1. Place a non-stick skillet or wok over medium heat.
  2. Add a splash of vegetable oil or a bit of water to prevent sticking.
  3. Add the leftover vegetable stir-fry and stir occasionally.
  4. Heat for 5-7 minutes until the vegetables are warmed through and the peanut sauce is bubbling.

• Microwave Method:

  1. Transfer the vegetable stir-fry to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on high for 1-2 minutes.
  4. Stir the stir-fry and continue to heat in 30-second intervals until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the vegetable stir-fry in an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, stirring halfway through, until heated thoroughly.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the vegetable stir-fry in the steamer basket.
  3. Cover and steam for 5-7 minutes until the vegetables are hot and the peanut sauce is warmed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the vegetable stir-fry in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Wok: A large, deep pan with sloping sides, ideal for stir-frying as it allows for even cooking and easy tossing of vegetables.

• Spatula: A flat, broad tool used for stirring and flipping ingredients in the wok to ensure even cooking.

• Knife: Essential for slicing the bell peppers, julienning the carrot, and mincing the garlic.

• Cutting board: A sturdy surface to safely chop and prepare all the vegetables.

• Mixing bowl: Used to whisk together the peanut sauce ingredients until smooth and well combined.

• Whisk: Helps in thoroughly mixing the peanut butter, soy sauce, maple syrup, rice vinegar, water, and red pepper flakes to create a smooth sauce.

• Measuring spoons: Necessary for accurately measuring the vegetable oil, soy sauce, maple syrup, rice vinegar, and red pepper flakes.

• Measuring cup: Used to measure the broccoli florets, snap peas, water, and peanut butter accurately.

• Garlic press: An optional tool that can be used to mince the garlic quickly and efficiently.

Prep ingredients ahead: Chop the vegetables and mince the garlic in advance to save time during cooking.

Use pre-cut veggies: Purchase pre-sliced bell peppers, broccoli florets, and snap peas to minimize prep work.

Make the sauce early: Whisk together the peanut sauce ingredients beforehand and store in the fridge until needed.

Cook in batches: If your wok is small, stir-fry the vegetables in batches to ensure even cooking.

High heat efficiency: Use high heat to quickly stir-fry the vegetables, reducing overall cooking time.