# Components:
→ Vegetables
01 - 1 cup broccoli florets
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, sliced diagonally
05 - 1 cup sugar snap peas, trimmed
06 - 1 small red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
→ Peanut Sauce
09 - 1/3 cup natural peanut butter
10 - 2 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon maple syrup or honey
13 - 1 teaspoon toasted sesame oil
14 - 1/4 cup warm water, more as needed
15 - 1/2 teaspoon crushed red pepper flakes, optional
→ Garnish and Serving
16 - 2 tablespoons roasted peanuts, chopped
17 - 2 green onions, sliced
18 - 1 tablespoon sesame seeds
19 - Steamed jasmine or brown rice, optional
20 - Lime wedges
# Directions:
01 - In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and warm water until smooth. Adjust water for desired pourable consistency. Stir in red pepper flakes if using. Set aside.
02 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of neutral oil if desired for sautéing.
03 - Add broccoli, bell peppers, carrot, sugar snap peas, and onion to the hot skillet. Stir-fry for 4 to 5 minutes until vegetables are just tender but still maintain their crisp texture.
04 - Add minced garlic and grated ginger to the vegetables. Cook for 1 minute while stirring constantly to prevent burning.
05 - Pour the prepared peanut sauce over the vegetables. Toss thoroughly to coat all ingredients evenly and cook for 1 to 2 minutes until heated through.
06 - Transfer to serving plates over steamed rice if desired. Top with chopped roasted peanuts, sliced green onions, sesame seeds, and a squeeze of fresh lime juice. Serve immediately.
