7 Steps to Make a Delicious 20-Minute Veggie Stir-Fry with Peanut Sauce

We all know the struggle of wanting a quick, healthy meal but not having the time or energy for anything too complicated. That’s where this Veggie Stir-Fry with Peanut Sauce comes in! Ready in just 20 minutes, it’s the perfect solution for busy weeknights when you need something fast, flavorful, and nutritious. Plus, it’s plant-based and packed with fresh veggies, making it a guilt-free dinner you’ll actually look forward to eating.

If you love making quick and easy vegan dinners as much as I do, then you’ll also love my one-pot lentil and veggie soup and chickpea stir-fry!

I’m a huge fan of stir-fries because they’re so customizable you can throw in whatever veggies you’ve got in the fridge, and they always come out great. But what really takes this dish to the next level is the peanut sauce. It’s creamy, nutty, and just the right amount of indulgence without being heavy. Trust me, after you make this once, it’ll become one of your go-to meals.

Let’s jump right in and walk through how to make this 20-minute Veggie Stir-Fry with Peanut Sauce, step by step.

Step-by-Step Guide to a 20-Minute Veggie Stir-Fry with Peanut Sauce

I’m all about meals that are quick, easy, and packed with flavor, and this recipe delivers on all fronts. Whether you’re feeding yourself or a group, you can have this stir-fry on the table in just 20 minutes—no fancy skills or complicated ingredients required. Here’s how to make it:

1. Prep Your Veggies

The key to a good stir-fry is making sure your veggies are prepped and ready to go before you start cooking. For this Veggie Stir-Fry with Peanut Sauce, I like to use a mix of broccoli, bell peppers, carrots, and snap peas, but you can honestly use whatever you have on hand. The important thing is to chop everything into bite-sized pieces so they cook quickly and evenly. I aim for about 4-5 cups of mixed veggies.

2. Make the Peanut Sauce

While your veggies are sitting pretty, let’s talk about the sauce. This peanut sauce is what makes the stir-fry so addictive. It’s creamy, a little tangy, with just a hint of sweetness, and it ties all the veggies together perfectly. In a small bowl, whisk together:

• 1/4 cup peanut butter (smooth or chunky, your call)
• 2 tablespoons soy sauce (or tamari for a gluten-free version)
• 1 tablespoon lime juice
• 1 tablespoon maple syrup or honey (optional)
• 1 teaspoon sriracha or red pepper flakes for a kick (optional)
• 1/4 cup water to thin it out to your desired consistency

This sauce comes together in about 2 minutes flat and adds so much depth to the dish. You can adjust the flavors to your liking more lime juice for tang, more sriracha if you like it spicy. The best part? You’ll probably have everything you need already in your pantry.

3. Heat the Pan

Now that your veggies are prepped and your peanut sauce is ready, it’s time to get cooking. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil. I usually go for a neutral oil like vegetable or canola since you want something with a high smoke point for stir-frying.

4. Stir-Fry the Veggies

Once your pan is hot, toss in the harder veggies like carrots and broccoli first since they take a bit longer to cook. Stir-fry for 3-4 minutes until they start to soften, then add in your bell peppers and snap peas. Stir everything around for another 2-3 minutes, just until the veggies are tender but still have a bit of crunch. You want them cooked, but not mushy!

5. Add the Peanut Sauce

Here’s where the magic happens. Pour the peanut sauce over your veggies and toss everything together until the sauce evenly coats all the vegetables. You’ll see the sauce start to cling to the veggies, creating this beautiful, creamy coating. Let it cook for another 1-2 minutes just to warm through.

6. Serve it Up

That’s it your 20-minute Veggie Stir-Fry with Peanut Sauce is ready to go! Serve it over a bed of rice, quinoa, or noodles if you’re looking for something more filling. I personally love it with jasmine rice because it soaks up all that delicious sauce.

7. Enjoy!

The best part about this meal is that it’s not only fast, but it’s also ridiculously tasty. The veggies stay crisp and fresh, the peanut sauce is creamy and indulgent, and the whole dish feels light but satisfying. Whether you’re making this as a quick weeknight dinner or meal prepping for the week, you’re going to love it.

Why Peanut Sauce Makes This Stir-Fry a Game-Changer

Let’s talk about why the peanut sauce in this Veggie Stir-Fry with Peanut Sauce is the real MVP. Peanut sauce has this magical ability to make even the most basic veggies taste amazing. The creamy texture combined with the salty, sweet, and tangy flavors adds depth to the dish that you wouldn’t get with a regular soy-based stir-fry sauce.

Adjusting the Peanut Sauce

One of the things I love most about this sauce is how easily you can tweak it to suit your tastes. Want it spicier? Add more sriracha or red pepper flakes. Prefer it a bit sweeter? A touch more maple syrup will do the trick. And if you’re looking to cut down on the calories, you can always thin it out with extra water or swap out some of the peanut butter for a lower-calorie nut butter.

Health Benefits of Peanut Sauce

Peanut sauce isn’t just delicious it’s also packed with plant-based protein and healthy fats, which help keep you full and satisfied. Plus, peanuts are rich in vitamins like niacin, folate, and vitamin E, making this sauce a surprisingly nutritious addition to your meal.

Top Veggies to Use in a 20-Minute Veggie Stir-Fry with Peanut Sauce

The beauty of a stir-fry is that you can throw in pretty much any veggie you have on hand, and it’ll turn out great. For this Veggie Stir-Fry with Peanut Sauce, I like to stick to veggies that cook quickly and pair well with the creamy, nutty flavor of the sauce.

My Favorite Veggies for This Stir-Fry:

• Broccoli: Adds bulk and soaks up the sauce perfectly.
• Bell Peppers: They bring a pop of color and a bit of sweetness.
• Carrots: For crunch and a subtle sweetness that balances the savory sauce.
• Snap Peas: They cook in no time and add a fresh, crisp texture.

Substitutions and Seasonal Swaps

Feel free to swap out any of these veggies for whatever you have in your fridge. Zucchini, mushrooms, spinach, or even cabbage would all work well in this stir-fry. And if you want to make it even quicker, you can use frozen stir-fry vegetables they cook just as fast and are just as nutritious.

Common Mistakes When Making Veggie Stir-Fry with Peanut Sauce

Even though this Veggie Stir-Fry with Peanut Sauce is simple to make, there are a few common mistakes that can lead to less-than-perfect results. Trust me, I’ve made them all at some point. Here are some things to avoid to make sure your stir-fry turns out just right:

Overcrowding the Pan

One of the biggest mistakes people make when stir-frying is overcrowding the pan. If you pile in too many veggies at once, they’ll steam instead of stir-frying, which means you’ll end up with soggy veggies instead of crisp, delicious ones. I learned this the hard way when I tried to make a stir-fry for four people in a small skillet it was a mushy mess! Make sure you’re using a large enough pan or wok, and if necessary, cook your veggies in batches.

Overcooking the Veggies

Timing is everything when it comes to stir-frying. Since we’re cooking at high heat, it’s really easy to overcook your veggies, especially ones like broccoli and bell peppers. You want them to be tender but still have a bit of crunch. Keep a close eye on your pan and stir frequently so the veggies cook evenly. If you’re not sure, it’s better to undercook them slightly because they’ll continue to cook a little once you add the sauce.

Using the Wrong Heat Level

For a good stir-fry, you need high heat. This allows the veggies to cook quickly while retaining their texture. One time, I tried making a stir-fry on medium heat because I was worried about burning the veggies, and it just didn’t turn out right. The veggies took longer to cook, and they ended up soft and soggy. Crank up the heat, keep things moving in the pan, and you’ll get those perfectly crisp-tender veggies every time.

How to Customize Your 20-Minute Veggie Stir-Fry with Peanut Sauce

The great thing about this Veggie Stir-Fry with Peanut Sauce is that it’s so easy to customize. Whether you want to switch up the veggies, add some protein, or change the flavor of the sauce, there are tons of ways to make this recipe your own.

Add Protein

Want to make your stir-fry a little heartier? You can easily add some plant-based protein like tofu or tempeh. If you’re a tofu fan, just cut it into cubes, toss it in a bit of cornstarch to help it crisp up, and stir-fry it first before adding your veggies. Tempeh is another great option it has a firmer texture and a slightly nutty flavor that goes really well with peanut sauce. Just cube it and fry it up until golden brown, then set it aside while you cook the veggies.

You could also add some cooked chickpeas or edamame for extra protein if you’re looking for something even quicker. One time, I threw in some leftover chickpeas I had from the night before, and it turned out great they soaked up the peanut sauce beautifully.

Make It Gluten-Free

This recipe is naturally gluten-free as long as you use tamari instead of regular soy sauce in the peanut sauce. Tamari has the same salty, umami flavor as soy sauce but without the gluten. If you need to be extra cautious, just double-check that your peanut butter and any other ingredients are gluten-free, and you’re good to go.

Spice It Up

If you’re a spice lover, don’t be shy about adding more heat to your stir-fry. You can increase the amount of sriracha or red pepper flakes in the peanut sauce, or throw in some fresh chili peppers while you’re stir-frying the veggies. One of my favorite tricks is to stir-fry a bit of minced garlic and ginger at the beginning for extra flavor it adds an aromatic kick that takes the dish to the next level.

Play with Different Veggies

As I mentioned earlier, this stir-fry is incredibly versatile when it comes to veggies. If you’re looking to change things up, try swapping in some different seasonal vegetables or whatever you have on hand. In the fall, I love using butternut squash or sweet potatoes they add a nice sweetness that pairs really well with the peanut sauce. In the summer, zucchini and cherry tomatoes are my go-to for a lighter, more refreshing version of this dish.

Conclusion

And there you have it a delicious, easy-to-make Veggie Stir-Fry with Peanut Sauce that’s ready in just 20 minutes. This recipe is a total game-changer for busy weeknights when you need something fast, healthy, and packed with flavor. The best part? You can customize it to fit your taste, whether that means adding extra veggies, more protein, or turning up the heat.

I’ve made this stir-fry so many times, and it never disappoints. The peanut sauce is creamy, nutty, and just the right amount of indulgent, while the veggies stay crisp and fresh, making every bite satisfying. Plus, it’s plant-based and full of nutrients, so you can feel good about what you’re eating.

Next time you’re in a pinch and need dinner on the table fast, give this 20-minute Veggie Stir-Fry with Peanut Sauce a try. You won’t regret it. And hey, if you do make it, let me know how it turns out! Did you add any fun twists or substitutions? Drop your tips in the comments. I’m always looking for new ways to switch up my stir-fry game.

Equipment that you will need: Air Fryer (Amazon)