- Prep-time: / Ready In:
- Makes 3 cups vegetable mixture
- Serving size: 1½ cups
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Stir-fries should be pretty. This recipe uses vegetables for variety of color (two colors of peppers), texture (crisp peas and tender cabbage), and shapes (strips, shreds, and wedges). A luscious and easy-to-make homemade peanut sauce makes this vegan stir-fry extra satisfying.
Note that this recipe calls for hot cooked brown jasmine rice, so be sure to have that ready to go.
Ingredients
- ½ cup low-sodium vegetable broth
- 2 tablespoons unsalted creamy peanut butter
- 1 tablespoon lime juice
- 1 teaspoon arrowroot powder
- 1 teaspoon pure maple syrup
- ¼ teaspoon crushed red pepper
- 2 red, orange, yellow, and/or green bell peppers, cut into strips (2 cups)
- 1 medium onion, cut into thin wedges (1 cup)
- 3 cloves garlic, minced
- 2 cups shredded napa cabbage
- 1 cup snow pea pods, halved
- Sea salt and freshly ground black pepper, to taste
- 2 cups hot cooked brown jasmine rice
- 1 tablespoon crushed unsalted peanuts
- 1 lime, cut into wedges
Instructions
- For sauce, in a small bowl whisk together the first six ingredients (through crushed red pepper) and ¼ cup water. Mix well.
- In a large wok or extra-large skillet cook and stir bell peppers, onion, and garlic over medium-high 3 to 4 minutes or until crisp-tender, adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add cabbage and snow peas; cook and stir 1 to 2 minutes or until vegetables are just starting to get tender.
- Stir sauce and add to wok. Mix well; cook and stir 1 to 2 minutes or until sauce is thickened. Season with salt and black pepper. Serve over rice with crushed peanuts and lime wedges.
Nutritional Information:
Per serving (1½ cups): 438 calories, 75 g carbohydrates, 15 g protein, 12 g total fat, 1 g saturated fat, 0 g cholesterol, 53 mg sodium, 11 g fiber, 16 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (18)
(5 from 14 votes)This is a really yummy dish. I used more water and corn flour for the sauce as I didn't have arrowroot powder. And just normal cabbage, frozen capsicum strips and broccoli. Also cooked brown rice instead of the brown jasmin rice. Delicious!
Is crushed red pepper, chilli pepper or peppercorns
It's good! I will make it again, but with a little more maple syrup and less cook time for the cabbage.
This is delicious! I substituted cashew butter and cashews for the peanut butter and peanuts and omitted the maple syrup. Yum!
I meant to rate this 5 stars. Very good!
The peanut sauce was watery and tasteless. Will use a different peanut sauce next time
The peanut sauce was too watery and tasteless
Pretty basic, boring recipe
Just wondering if you actually tried the recipe. People are raving about how good it is, did you like the taste?
Quick and delicious! I used red onion and added matchstick carrots. It was beautiful!
Absolutely delicious-very versatile with whatever veg is in fridge. Definitely “a do again”.
This was fantastic!
We loved recipe. Simple to make with fresh vegetables.
I made this last night and had to serve over potatoes as I burned the rice. But it was a delicious flavor combo (though I might add a bit more red pepper next time). Loved the Napa cabbage in it!
This is my husband’s favorite stir-fry! It’s simple, made in about 30-minutes, and tastes delicious! I frequently substitute baby bok choy for the Napa cabbage. I find it makes three adult servings. Great recipe!
So simple, fresh and esy. Love it! It's my "go to" recipe!
A tasty stir-fry, but doesn't make a lot. Good for 1-2 people with moderate appetites.
One word. Delicious.