Ingredients:

  • 1 tablespoon vegetable oil
  • 1 cup bell peppers, thinly sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • Salt to taste
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1 teaspoon sriracha (optional)

Instructions:

  1. Wash and thinly slice bell peppers, broccoli, and snap peas. Mince the garlic and grate the ginger.
  2. In a mixing bowl, combine peanut butter, soy sauce, rice vinegar, honey, water, and sriracha. Whisk until smooth and set aside.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, sauté for 30 seconds until fragrant.
  4. Add the bell peppers, broccoli, and snap peas; stir-fry for about 5-7 minutes, until tender but still crisp. Season with salt to taste.
  5. Pour the peanut sauce over the stir-fried vegetables, tossing to coat. Cook for an additional 1-2 minutes until heated through.
  6. Serve hot, garnished with chopped peanuts or fresh herbs if desired.