peanut vegetable stir-fry

Vegan Peanut Stir-Fry

So I know this recipe might get me in ‘trouble’ with some of my strictly raw friends, or those that don’t ever eat honey (or peanut butter for that matter), but sometimes I like to compromise a little so I can cook a meal my bf will enjoy, and that we can share… a few months ago, said omnivore felt like peanut stir-fry and it became a fast favorite. It’s not really an everyday kind of meal given the fats (and I go through phases of absolutely no honey or peanuts) but it’s a good one for every now and then, or for entertaining omnivores.

Ingredients for 4 servings

  • 4x servings of your favorite organic gluten-free rice noodles


  • 1 tablespoon cornstarch
  • 1 cup vegan broth – I love Rapunzel cubes and can get them from Whole Foods
  • 1/3 cup organic creamy peanut butter
  • 3 tablespoons gluten-free tamari
  • 2 tablespoons raw honey – when I buy honey, I make sure I get ‘happy bee’ honey from local keepers :)
  • 2 tablespoons vegan brown sugar
  • 1 teaspoon fresh ground ginger
  • 1 teaspoon vegan chili paste – put at least 1/2 tsp in even if you don’t like spicy things, it just adds depth to the flavor

Stir-fry: I always buy organic vegetables

  • 2 tablespoons water
  • 1 small yellow onion, sliced
  • 2 cup broccoli florets
  • 1.5 cup baby carrots, sliced
  • 1 red bell pepper, sliced
  • 1 large zucchini, sliced
  • 2 heads baby bok choy – cut off the firmer stem pieces and cook separately from the leaves, they are delicious but need longer to cook
  • Or any other vegetables that tickle your fancy, i.e. mushrooms, sugar snap peas…
  1. I like to get the sauce out of the way first… Dissolve cornstarch in 1 cup cold water. bring to boil and add stock cube. Whisk in peanut butter, soy sauce, honey, brown sugar, ground ginger, and chili paste. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Keep on back-burner on lowest heat while you prepare the stir-fry. And be careful with whisking in your saucepan if it’s non-stick, it might scratch! I have a non-scratch pan but they’re not cheap so you can also bring the stock to the boil and whisk in everything else in a bolw, then transfer back to the saucepan.
  2. Bring water to boil for the noodles
  3. Prepare vegetables and heat the water in a wok
  4. Put noodles in to boil, they typically only take 5-7 minutes
  5. Place all vegetables (except the bok choy leaves) in a hot wok and steam for about 5 minutes until the vegetables are tender – the vegetables will brighten when they’re done… please don’t overcook the veges!
  6. Reduce to a medium heat and drain the noodles
  7. Toss noodles in the wok with the veges and add the sauce
  8. Heat through and serve, garnish with peanuts if desired


Guide: vegan | whole food, plant based | gluten-free

Nutritional Info, per serve (-ish)

  • Calories = 483
  • Carbs (g) = 74
  • Fat (g) = 14
  • Protein (g) = 15
  • Sugar (g) = 20
  • Iron (%) = 12% RDI

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