Description
A colorful and fragrant vegan stir-fry that comes together in under 20 minutes using simple pantry staples and fresh vegetables.
Ingredients
Scale
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
- 1/2 cup peanuts
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 2 cups mixed vegetables (broccoli, carrots, etc.)
- Cooked rice or noodles (for serving)
Instructions
- Prep and mise en place: Slice bell peppers, clean and slice mushrooms, chop mixed vegetables, and mince garlic and ginger. Measure out peanuts, soy sauce, and sesame oil.
- Heat the pan: Place a large skillet or wok over medium-high heat and add sesame oil until it shimmers.
- Aromatics first: Add minced garlic and ginger to hot oil and sauté for about 30 seconds.
- Add the vegetables: Toss in bell peppers, mushrooms, and mixed vegetables; stir-fry for about 5–7 minutes until tender-crisp.
- Finish with peanuts and sauce: Add peanuts and soy sauce, toss and cook for another 2–3 minutes.
- Serve hot: Transfer to plates and serve over cooked rice or noodles with optional sesame oil or scallions.
Notes
For best results, keep the heat high to maintain crispness. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan, quick stir-fry, easy recipe, plant-based meal, healthy dinner