This stir fry is both quick and easy.  Perfect for a busy night.  We have a few ‘meatless meals’ at our house every week.  One of our favorites is stir fry.  In an effort to not get sick of eating the same thing week after week I created this sweet peanut stir fry. The sweet creaminess of the peanut butter is a nice change from the regular soy sauce based sauces I usually make. If you are worried about it being too sweet try leaving out the brown sugar or adding a little more soy sauce.  You can add any vegetables you have on hand, that’s how I always decide what to put in my stir fry.  Give it a try and let your taste-buds go wild.

Yield: 4 servings

Time: 20 minutes


  • 1-2 zucchini
  • 1-2 yellow squash zucchini
  • 3-4 large carrots
  • 3 celery stocks
  • any other vegetables you may want to add
  • 2 T oil
  • 2/3 c water
  • 1/3 c creamy peanut butter
  • 2 T soy sauce
  • 1 T brown sugar
  • 1 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 servings prepared rice


  • Step 1

If preparing rice, begin cooking rice first.

Wash and prepare the vegetables. Chop into pieces 1/4″ thick.  Saute vegetables with oil in a wok over medium heat. Continue to cook and stir until vegetables are chewy.

  • Step 2

Whisk water, peanut butter, soy sauce, brown sugar, ginger, garlic, salt and pepper together until smooth and creamy.

Pour over vegetables. Allow vegetables to simmer 2-3 minutes or until sauce reaches desired consistency.




Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.

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