Colorful Thai veggie stir-fry with fluffy rice, tossed in creamy peanut sauce—quick, vibrant, and satisfying.
# Components:
→ Main
01 - 1 cup jasmine rice, uncooked
02 - 2 tablespoons vegetable oil
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 medium carrot, julienned
06 - 1 small broccoli crown, cut into florets
07 - 1 cup snap peas, trimmed
08 - 3 green onions, sliced
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated
→ Peanut Sauce
11 - 1/3 cup creamy peanut butter
12 - 3 tablespoons soy sauce or tamari
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon lime juice
15 - 1 tablespoon maple syrup or honey
16 - 1 teaspoon toasted sesame oil
17 - 1 to 2 teaspoons Sriracha or chili garlic sauce
18 - 4 tablespoons warm water
→ Garnishes
19 - 1/4 cup roasted peanuts, chopped
20 - 2 tablespoons fresh cilantro, chopped
21 - Lime wedges
# Directions:
01 - In a medium saucepan, prepare jasmine rice according to package directions. Fluff and set aside, keeping warm.
02 - In a mixing bowl, whisk together creamy peanut butter, soy sauce (or tamari), rice vinegar, lime juice, maple syrup or honey, toasted sesame oil, Sriracha or chili garlic sauce, and warm water until smooth and combined. Adjust water for desired consistency. Reserve.
03 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add garlic and ginger; sauté for 30 seconds or until fragrant.
04 - Add sliced red and yellow bell peppers, julienned carrot, broccoli florets, and snap peas to the pan. Stir-fry for 4 to 5 minutes until vegetables are crisp-tender.
05 - Add cooked rice and sliced green onions to the pan. Pour peanut sauce over all ingredients and toss well for 2 to 3 minutes until rice and vegetables are coated and heated through.
06 - Transfer to serving plates. Garnish with chopped roasted peanuts, fresh cilantro, and lime wedges. Serve immediately.
