Colorful Thai stir-fry with rice, veggies, and creamy peanut sauce. Quick, vibrant, and satisfying for any weeknight.
# Components:
→ Main
01 - 1 cup jasmine rice, uncooked
02 - 2 tablespoons vegetable oil
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 medium carrot, julienned
06 - 1 small broccoli crown, cut into florets
07 - 1 cup snap peas, trimmed
08 - 3 green onions, sliced
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated
→ Peanut Sauce
11 - 1/3 cup creamy peanut butter
12 - 3 tablespoons soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon lime juice
15 - 1 tablespoon maple syrup
16 - 1 teaspoon toasted sesame oil
17 - 1 to 2 teaspoons Sriracha
18 - 4 tablespoons warm water
→ Garnishes
19 - 1/4 cup roasted peanuts, chopped
20 - 2 tablespoons fresh cilantro, chopped
21 - Lime wedges
# Directions:
01 - Cook the jasmine rice using a medium saucepan as per package directions. Keep warm once done.
02 - In a mixing bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, toasted sesame oil, Sriracha, and warm water until smooth. Adjust water to achieve a pourable consistency. Reserve sauce.
03 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
04 - Add sliced bell peppers, julienned carrot, broccoli florets, and trimmed snap peas to the wok. Stir-fry for 4 to 5 minutes until vegetables are vibrant and crisp-tender.
05 - Add cooked rice and sliced green onions to the pan. Pour the peanut sauce over the contents and toss thoroughly to coat. Stir-fry for 2 to 3 minutes, ensuring everything is evenly coated and heated through.
06 - Plate the stir-fry immediately, garnishing with chopped roasted peanuts, fresh cilantro, and lime wedges.
