Vegetable Stir Fry with Thai Peanut Sauce

Name: Vegetable Stir Fry with Thai Peanut Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 Servings
Ingredients: 1 tablespoon coconut oil or grapeseed oil; 1 red onion; 2 large carrots; 1 red bell pepper; 2.5 cups green beans; 1 zucchini squash; 1 yellow squash; 1 (8-oz) can sliced water chestnuts; 3 tablespoons Peanut Sauce plus more for serving; 3 to 4 cups Cooked brown rice for serving

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
3 Servings
Calories
339 kcal
Course
Main Course
Cuisine
Chinese

Vegetable Stir Fry with Thai Peanut Sauce

Tyler Espinosa

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Yummy vegetable stir fry with Thai peanut sauce is a fabulous way of taking in a variety of vegetables.

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Ingredients

Servings

1 tablespoon coconut oil or grapeseed oil
1 red onion chopped
2 large carrots peeled and chopped
1 red bell pepper chopped
2.5 cups green beans chopped
1 zucchini squash chopped
1 yellow squash chopped
1 (8-oz) can sliced water chestnuts drained (optional)
3 tablespoons Peanut Sauce plus more for serving
3 to 4 cups Cooked brown rice for serving

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Instructions

In a wok or large sauté pan, sauté the onion in 1 tablespoon of oil over medium heat until it begins to sweat and turn translucent, about 5 minutes.
Add the chopped carrots, red bell pepper, green beans, and 3 tablespoons of thai peanut sauce. Cover and allow vegetables to cook until al dente, stirring every couple of minutes. This process should take about 5 to 8 minutes.
Add the zucchini, yellow squash and water chestnuts and continue cooking (covered) until squash has softened, about 5 minutes.
Serve stir fry vegetables over a heaping portion of brown rice with desired amount of Thai peanut sauce!