This Stir-Fry Mixed Vegetables with Soy Sauce and Peanut Butter is a delightful, quick, and healthy dish that brings together the earthy flavors of frozen mixed vegetables with a savory sauce. The combination of soy sauce, brown sugar, and peanut butter gives the dish a rich and satisfying flavor, while the garlic powder adds an extra kick of aroma. Whether you’re looking for a side dish or a quick main meal, this stir-fry is perfect for those who want something nutritious without spending too much time in the kitchen. Plus, it’s highly versatile and can be served over rice or noodles for a complete meal. Packed with nutrients, this vegetable stir-fry is a great way to incorporate more vegetables into your diet while keeping it delicious!
Full Recipe:
Ingredients:
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons peanut butter
- 2 teaspoons garlic powder
- 2 teaspoons olive oil
- 1 (16 ounce) package frozen mixed vegetables
Step-by-Step Instructions:
Step 1: Prepare the Sauce
In a small bowl, combine the soy sauce, brown sugar, peanut butter, and garlic powder. Stir the ingredients until they are well-mixed and the peanut butter has completely dissolved into the sauce. Set the sauce aside for later.
Step 2: Heat the Oil
In a large skillet or wok, heat 2 teaspoons of olive oil over medium heat. Make sure the oil is evenly distributed across the pan to prevent the vegetables from sticking.
Step 3: Cook the Vegetables
Once the oil is hot, add the frozen mixed vegetables to the skillet. Stir the vegetables frequently to ensure they cook evenly. Cook for about 5-7 minutes or until they are soft and heated through. The vegetables should be tender but still slightly crisp, retaining their bright colors.
Step 4: Add the Sauce
Once the vegetables are cooked, pour the prepared soy sauce and peanut butter mixture over them. Stir the vegetables well, ensuring that they are coated evenly with the sauce. Continue to cook for an additional 2-3 minutes, allowing the sauce to simmer and thicken slightly.
Step 5: Serve
Remove the stir-fried vegetables from the heat and serve immediately. This dish can be enjoyed as a standalone meal or paired with rice, noodles, or even quinoa for a more filling dish. Garnish with sesame seeds, chopped peanuts, or fresh herbs like cilantro if desired.
Cooking Tips:
- Customization: Feel free to add extra ingredients like tofu, tempeh, or cooked chicken for added protein.
- Veggie Options: While this recipe uses frozen mixed vegetables, you can substitute them with fresh vegetables like broccoli, bell peppers, carrots, and zucchini.
- Heat: If you enjoy a bit of spice, consider adding a pinch of red pepper flakes or a dash of sriracha to the sauce.
- Peanut Butter: Use smooth peanut butter for the sauce. If you prefer a chunkier texture, crunchy peanut butter can add a pleasant surprise.
- Soy Sauce Substitute: If you’re watching your sodium intake, opt for a low-sodium soy sauce or tamari as a gluten-free alternative.
Storage Tips:
- Refrigeration: Store any leftover stir-fried vegetables in an airtight container in the refrigerator. They will last for up to 3-4 days.
- Freezing: While fresh is best, this dish can be frozen for up to 1 month. Place cooled leftovers in a freezer-safe container or bag, ensuring there is no excess air. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop.
- Reheating: To reheat, place the leftovers in a skillet with a little olive oil over medium heat. Stir frequently until heated through, or microwave in a microwave-safe dish for 1-2 minutes.
Nutritional Facts (Per Serving, Approximate):
- Calories: 160 kcal
- Protein: 5g
- Fat: 7g
- Carbohydrates: 20g
- Sugars: 6g
- Fiber: 4g
- Sodium: 780 mg
This recipe is low in calories but rich in vitamins, minerals, and fiber from the mixed vegetables. The peanut butter adds a slight amount of protein and healthy fats, while the soy sauce enhances the flavor without adding too many calories.
FAQs:
Q: Can I use fresh vegetables instead of frozen?
A: Absolutely! Fresh vegetables work wonderfully in this recipe. Just make sure to adjust the cooking time, as fresh vegetables might cook faster than frozen ones.
Q: Can I make this recipe vegan?
A: This recipe is naturally vegan, as all ingredients are plant-based. Just be sure to check the label on your soy sauce and peanut butter for any non-vegan additives.
Q: How can I make this recipe gluten-free?
A: To make this recipe gluten-free, simply use tamari or a gluten-free soy sauce alternative.
Q: Can I substitute peanut butter with another nut butter?
A: Yes! You can substitute peanut butter with almond butter, cashew butter, or even sunflower seed butter for a nut-free option.
Q: How can I add more protein to this dish?
A: You can add tofu, tempeh, cooked chicken, or even shrimp for a boost of protein. Simply cook these ingredients separately and stir them into the dish before serving.
Q: Is it possible to make the sauce spicier?
A: Yes! You can add sriracha, chili flakes, or even a bit of fresh chopped chili to the sauce if you prefer a spicier kick.
Conclusion:
This Stir-Fry Mixed Vegetables with Soy Sauce and Peanut Butter is a wonderfully easy, nutritious, and versatile dish that can be prepared in under 20 minutes. The rich, savory sauce made from soy sauce, peanut butter, and brown sugar perfectly complements the vibrant colors and flavors of the mixed vegetables. Whether you’re looking for a quick lunch or a light dinner, this recipe is a great go-to for anyone looking to make a healthy meal with minimal effort. It’s also customizable, allowing you to swap ingredients or add protein as needed. The combination of sweet and savory flavors, along with the creamy texture of peanut butter, makes this stir-fry a standout dish that’s sure to please both vegetarians and meat-eaters alike. So why not give it a try today? It’s easy to make, budget-friendly, and packed with nutrients!