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Vegan Veggie stir fry with a Creamy Peanut Sauce

I love a good spicy peanut sauce.  It adds so much to a stir fry, springroll or any number of other dishes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Japanese
Keyword: Vegan stir fry with Peanut Sauce

Ingredients

Peanut Sauce

  • 3 T Natural peanut butter
  • 3 T Soy Sauce
  • 3 T Chili sauce
  • 1/3 Cup Water
  • 2 T Maple syrup

Stir Fry

  • 3 T Peanut oil
  • 5 Cloves Garlic
  • 3 T Fresh grated ginger
  • 1 Bunch Green onion Chopped white and green parts
  • 3 Carrots Julliened
  • 1 Sm Cauliflower Chopped
  • 1 Bunch Broccoli Chopped
  • Snow peas Chopped
  • 1 Can Baby Corn Drained
  • 8 oz Asian noodles Cooked
  • 1 1/2 Cup Salted Peanuts

Instructions

Peanut Sauce

  • Combine all the ingredients in a bowl.  Mix well and refrigerate for 30 minutes.

Stir Fry

  • Cook the Asian noodles per instructions, drain and set aside.
  • Add oil to your wok and turn on high.  Have all your veggies cut and ready as this goes fast.
  • Add the green onion and garlic and cook for 2 minutes.  Then add the snow peas, carrots and cauliflower and cook for 2 more minutes.  Add the broccoli and baby corn and cook for 2 minutes.  I usually hit this with some salt and pepper.  You can also put some soy sauce in the veggies as well.
  • When the veggies are cooked, but still crisp, add the peanut sauce and noodles.  You may need to add a little water to make it creamier.    Stir to mix well and cook for 2 minutes.
  • Add the salted peanuts and serve hot.