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easy vegetable stir fry with creamy peanut sauce



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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 2

Cost: $29.44 /serving


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Step 1

Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the freezer early enough).

Step 2

Chopping time: chop the snow peas, baby corn and onion. Dice the garlic and ginger.

Step 3

For the sauce: grab a large bowl and chuck in the peanut butter, soy sauce, sweet chilli sauce, water, syrup. Mix well with a spoon ‘til it’s a nice and creamy sauce. Optionally, throw in the lemon grass.

Step 4

Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they’ll stick together less).

Step 5

In a wok or large pan heat the oil until it starts smoking.

Step 6

Add the garlic, ginger, onion, sugar snaps and baby corn

Step 7

Around 40 seconds later add the thawed veggies. (If you just use fresh veg, throw in everything at once).

Step 8

Stir it well for about 4-5 minutes.

Step 9

Reduce the heat a little and add the sauce and noodles. It’ll quickly begin to boil.

Step 10

Make sure it’s all nice and creamy. Add a little more water, if not!

Step 11

Add some peanuts

Step 12

Let it simmer for another 3-5 minutes.

Step 13

Fish out the lemon grass before serving (it’s only for the flavour, not for eating!!)

Step 14


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