30 Minute Stir Fry with Maple Peanut Sauce

30 minute stir fry with maple peanut sauce

So I buy a lot of produce, because well that’s what I eat most of, but also because I walk in the grocery store and I just can’t help myself! It’s kinda like walking into a shoe store (for me at least). But sometimes that means that I end up having way too much before it starts to go bad, and I loathe throwing food away. I think it’s because I know that there are other people in the world who are less fortunate than I am. So my go to when this happens is almost always some kind of stir fry. It solves all my problems AND it’s super duper easy to make, not to mention who doesn’t love a good stir fry?!

30 minute stir fry with maple peanut sauce

In this version, I decided to try to also use up some maple tamari peanut sauce that I dipped my homemade sushi in last week- because again- I didn’t want to throw it away. And OH YUM! I’ve never done this before, and actually, I wasn’t even planning on posting this recipe as a blog post, but it was just so good I had to share it with you! Nutritious, delicious, easy, and guaranteed to just wok your socks off! <— You guys! I came up with that one all on my own! #ithinkimpunny You could really add whatever veggies you have in this stir fry and I think it would be fantastic, but mine included bell peppers, pea pods, brussels sprouts, zucchini, golden tomatoes, carrots, onion, and asparagus! I paired it with rice, globbed on the peanut sauce and garnished with sesame seeds. More good news- I had leftovers for lunch the next day! Winner winner wokkin’ dinner! (ok, I’m done now) Click below for the recipe!

30 minute stir fry with maple peanut sauce

30 Minute Stir Fry with Maple Peanut Sauce

5 from 1 vote
Course: Main Course
Prep time: 10 min
Cook time: 20 min
Total time: 30 min


For the Stir Fry

  • zucchini (I used 2- 1 green, 1 yellow)
  • onion (I used 1/2)
  • asparagus (I used 1/2-1 bunch)
  • yellow bell pepper (I used 1/2)
  • red bell pepper (I used 1 whole)
  • pea pods (I used 1 bag)
  • carrots (I used 1 bag of shredded)
  • brussels sprouts (I used about half a bag, ends trimmed off and sliced in half)
  • golden tomatoes (I used about 1/2 a container. You can alternatively use red cherry/grape tomatoes)
  • 1 tbsp minced garlic
  • 3 tbsp olive oil
  • salt + pepper (to taste)
  • 1/4 cup liquid aminos
  • 3 tbsp Earth Balance Butter (optional)
  • 1/2 tsp ground ginger

For Serving

  • rice
  • Maple Tamari Peanut Sauce (recipe below)
  • liquid aminos/tamari soy sauce (if desired)

Maple Tamari Peanut Sauce

  • 1 tsp minced garlic
  • 1 tbsp tahini
  • 1 tbsp tamari soy sauce/liquid aminos
  • 1 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1/2 cup peanut butter
  • 1/4 cup water + more if desired to thin the sauce


  1. Cook your rice according to package directions. I doubled the rice recipe because I had a lot of veggies

  2. Heat the olive oil in a wok over medium heat. Add the minced garlic 

  3. Slice/cut your veggies, then add to the wok. Toss them frequently to cook evenly

    **NOTE: I started with the onion and brussels sprouts because they take a bit longer to cook. Then added the rest of the veggies

    **NOTE: If the veggies are starting to stick to the wok, add a bit more olive oil

  4. Add the liquid aminios, ginger, salt + pepper to the wok, stir the veggies to evenly disperse

  5. Make your peanut sauce while the veggies are cooking by blending all ingredients in your blender until smooth. 

    **NOTE: add more water if you desire a thinner sauce

  6. Once the rice is done cooking, turn down the wok heat to low and add the rice to the wok with the veggies and then add the butter (optional). Stir to combine

  7. Serve in bowls with drizzled (or globbed) peanut sauce and garnish with sesame seeds


** NOTE: I don't give specific amounts for veggies in this recipe because I was using up what I had in my fridge. The amount of other ingredients can be altered per your discretion 

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