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Prepare all vegetables: Cut broccoli into bite-sized florets. Thinly slice the red bell pepper and yellow onion. Mince the garlic and grate the fresh ginger.

In a small bowl, whisk together all ingredients for the peanut sauce: natural creamy peanut butter, low-sodium soy sauce, rice vinegar, water, maple syrup (or alternative), sriracha, and red pepper flakes (if using). Set aside.

Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.

Add broccoli florets, sliced red bell pepper, and sliced yellow onion to the skillet. Stir-fry for 5-7 minutes, until vegetables are tender-crisp. If the pan seems too dry, add a splash of vegetable broth.

Pour the prepared peanut sauce over the vegetables. Add the low-sodium vegetable broth and chopped dry roasted peanuts. Stir well to coat all the vegetables evenly.

Bring the sauce to a gentle simmer and cook for another 1-2 minutes, allowing the sauce to thicken slightly and the flavors to meld. Taste and adjust seasoning if needed.

Remove from heat and serve immediately. This stir-fry pairs wonderfully with brown rice or quinoa.


Prepare all vegetables: Cut broccoli into bite-sized florets. Thinly slice the red bell pepper and yellow onion. Mince the garlic and grate the fresh ginger.

In a small bowl, whisk together all ingredients for the peanut sauce: natural creamy peanut butter, low-sodium soy sauce, rice vinegar, water, maple syrup (or alternative), sriracha, and red pepper flakes (if using). Set aside.

Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.

Add broccoli florets, sliced red bell pepper, and sliced yellow onion to the skillet. Stir-fry for 5-7 minutes, until vegetables are tender-crisp. If the pan seems too dry, add a splash of vegetable broth.

Pour the prepared peanut sauce over the vegetables. Add the low-sodium vegetable broth and chopped dry roasted peanuts. Stir well to coat all the vegetables evenly.

Bring the sauce to a gentle simmer and cook for another 1-2 minutes, allowing the sauce to thicken slightly and the flavors to meld. Taste and adjust seasoning if needed.

Remove from heat and serve immediately. This stir-fry pairs wonderfully with brown rice or quinoa.
