# 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, plus 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 consistency for a pourable sauce. Stir in red pepper flakes if desired. 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 red onion to the hot skillet. Stir-fry for 4 to 5 minutes until vegetables are tender but retain crispness.
04 - Add minced garlic and grated ginger to the vegetables. Cook for 1 minute while stirring constantly.
05 - Pour peanut sauce over the vegetables. Toss thoroughly to coat all ingredients and cook for 1 to 2 minutes until heated through.
06 - Transfer to serving plates over steamed rice if desired. Garnish with chopped roasted peanuts, sliced green onions, sesame seeds, and a squeeze of fresh lime juice.
