Peanut  Veggie Stir-Fry


Salt & Pepper

Snap Peas


Peanut Butter

Garlic Ginger

Bell Peppers


Soy Sauce

Roasted Peanuts

Red Cabbage


Rice Vinegar

Maple Syrup

To make the sauce, whisk together the soy sauce, peanut butter, hoison sauce, rice vinegar, sesame oil, maple syrup, salt and pepper in a small bowl.

In a skillet or wok on the stove over low to medium heat, toast the peanuts. Give them 2-3 minutes to turn golden brown. Then set them aside.

Warm the oil over high heat. Sauté the white parts of the scallions with the minced garlic and ginger until fragrant.

Sauté the broccoli, peppers, snap peas and cabbage for 3-4 minutes. They should be cooked and warmed through but still crisp-tender. 

Pour the sauce into the vegetables. Let the mixture bubble for a few minutes while stirring everything together.

Fold in the toasted peanuts and sliced green scallions. Serve the stir-fry with brown rice.

Peanut  Veggie Stir-Fry