30 Minute Stir-Fry w/ Maple Peanut Sauce




30 Minute Stir-Fry w/ Maple Peanut Sauce



  • zucchini (I used 2- 1 green, 1 yellow)
  • onion (I used 1/2)
  • asparagus (I used 1/2-1 bunch)
  • yellow bell pepper (I used 1/2)
  • red bell pepper (I used 1 whole)
  • pea pods (I used 1 bag)
  • carrots (I used 1 bag of shredded)
  • brussels sprouts (I used about half a bag, ends trimmed off and sliced in half)
  • golden tomatoes (I used about 1/2 a container. You can alternatively use red cherry/grape tomatoes)
  • 1 tbsp minced garlic
  • 3 tbsp olive oil
  • salt + pepper (to taste)
  • 1/4 cup liquid aminos
  • 3 tbsp Earth Balance Butter (optional)
  • 1/2 tsp ground ginger
  • rice
  • Maple Tamari Peanut Sauce (recipe below)
  • liquid aminos/tamari soy sauce (if desired)
  • 1 tsp minced garlic
  • 1 tbsp tahini
  • 1 tbsp tamari soy sauce/liquid aminos
  • 1 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1/2 cup peanut butter
  • 1/4 cup water + more if desired to thin the sauce


  1. Cook your rice according to package directions. I doubled the rice recipe because I had a lot of veggies
  2. Heat the olive oil in a wok over medium heat. Add the minced garlic
  3. Slice/cut your veggies, then add to the wok. Toss them frequently to cook evenly
  4. **NOTE: I started with the onion and brussels sprouts because they take a bit longer to cook. Then added the rest of the veggies
  5. **NOTE: If the veggies are starting to stick to the wok, add a bit more olive oil
  6. Add the liquid aminios, ginger, salt + pepper to the wok, stir the veggies to evenly disperse
  7. Make your peanut sauce while the veggies are cooking by blending all ingredients in your blender until smooth.
  8. **NOTE: add more water if you desire a thinner sauce
  9. Once the rice is done cooking, turn down the wok heat to low and add the rice to the wok with the veggies and then add the butter (optional). Stir to combine
  10. Serve in bowls with drizzled (or globbed) peanut sauce and garnish with sesame seeds

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