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Peanut Butter Stir Fry

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people


  • rice for 2
  • 1-2 tsp oil
  • 1 head broccoli (finely chopped)
  • 1 red pepper (sliced)
  • 2 medium carrots (sliced into coins)
  • 2 large handfuls of snow peas
  • 2 garlic cloves (finely chopped)
  • 1-2 inch piece of ginger (finely chopped)

Peanut Butter Sauce

  • 3 tbsp smooth peanut butter
  • 1 tbsp tamari
  • 1 tbsp sriracha
  • 1 tbsp maple syrup
  • juice of 1 lime
  • 1/4 -1/2 cup water (more to thin)


  • Begin by preparing rice for 2. When the rice is done, set it aside.
  • Heat 1-2 tsp of oil in a large cast-iron pan (or saucepan) over medium heat. Finely chop the broccoli, slice the red pepper and slice the carrots. Add them to the heated pan. Saute for 5 minutes or so.
  • Finely chop the garlic and ginger and then add to the pan for a few minutes.
  • Prepare the sauce by adding all the ingredients into a large bowl and whisking until smooth. I suggest starting with 1/4 cup of water and then slowly adding a little more until your desired thickness is reached. I used close to 1/2 cup of water, but that is just my preference.
  • Add the snow peas to the pan for the last few minutes. Then add the rice to the veggies and pour in the sauce. Toss until everything is coated in the peanut butter stir fry sauce. Serve right away or store leftovers in a sealed container in the fridge and reheat before eating.


Option to add tofu, chickpeas or your choice of vegan protein to this recipe.