# Components:
→ Vegetables
01 - 1 red bell pepper, sliced
02 - 1 yellow bell pepper, sliced
03 - 1 medium carrot, julienned
04 - 1 cup broccoli florets
05 - 1 cup sugar snap peas, trimmed
06 - 1 small red onion, sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced
→ Peanut Sauce
09 - 1/3 cup creamy peanut butter
10 - 3 tablespoons soy sauce (or tamari for gluten-free)
11 - 2 tablespoons fresh lime juice
12 - 1 tablespoon maple syrup
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon toasted sesame oil
15 - 1 teaspoon sriracha
16 - 1/4 cup water
→ Stir-Fry
17 - 2 tablespoons neutral cooking oil (e.g., vegetable or peanut oil)
→ Garnish
18 - 2 tablespoons roasted peanuts, roughly chopped
19 - 2 green onions, sliced
20 - Fresh cilantro leaves
21 - Lime wedges
# Directions:
01 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, sesame oil, sriracha, and water until smooth. Adjust water to achieve desired consistency. Set aside.
02 - Heat cooking oil in a large wok or skillet over medium-high heat. Add sliced red onion, minced ginger, and minced garlic. Stir-fry for approximately 1 minute until fragrant.
03 - Add julienned carrots, sliced bell peppers, broccoli florets, and trimmed sugar snap peas to the wok. Stir-fry for 4 to 5 minutes, until the vegetables are tender-crisp.
04 - Pour the prepared peanut sauce over the vegetables. Toss thoroughly to coat all ingredients. Continue to cook and stir for an additional 2 to 3 minutes, allowing the sauce to slightly thicken.
05 - Remove the stir-fry from heat. Serve immediately. Garnish with chopped roasted peanuts, sliced green onions, fresh cilantro leaves, and lime wedges.
06 - For a more complete meal, serve over steamed jasmine rice, brown rice, or rice noodles.
