Vegetarian Peanut Butter Stir Fry Recipe

Vegetarian Peanut Butter Stir Fry Recipe
Heather Nicholds, C.H.N.

Doesn’t the addition of peanut butter to a meal just make it seem like a total treat!? Plus – it’s healthy because stir frying is a very useful method to cook vegetables lightly, very quickly, with very little oil and very little water. This means that they retain almost all of their nutrients, but are softened for easier digestion and sweeter flavor.

Vegetarian Peanut Butter Stir Fry Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2 large servings

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Stir Fry Ingredients

  • 1 cup brown rice, cooked
  • 1 carrot, chopped
  • 1 cup broccoli, chopped
  • ½ red pepper, diced
  • 3 green onions, chopped

Peanut Sauce Ingredients

  • 1 Tbsp peanut butter
  • 1 Tbsp sesame oil
  • 1 Tbsp tamari (or soy sauce)
  • 1 tsp toasted sesame oil
  • 2 Tbsp apple cider or brown rice vinegar
  • 1 tsp dried hijiki, soaked and chopped
  • 1 tsp sesame oil (untoasted) or olive oil
  • pinch cayenne or chili powder, to your personal taste (optional)


  1. Start by cooking the rice. Rinse the rice with water, drain, add 2 cups water for every 1 cup rice. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Rice is fully cooked when it is dry and fluffy. Do not stir the rice while it is cooking. (Go to How To Cook Whole Grains if you want to try another grain.)
  2. While the rice is cooking, prepare the sauce. Put all of the sauce ingredients in a bowl and whisk to combine. Adjust tamari and chili to your taste, and let the sauce sit while you prepare the vegetables.
  3. Soak the hijiki seaweed in water so that it softens. It will expand, so chop it into smaller pieces. Another type of seaweed will work as well.
  4. The stir fry will only take about 10 minutes, so allow the rice to cook before you start cooking the vegetables. Heat a wok on high, and stir fry the carrot in sesame oil. Add the broccoli next, then the red pepper. Once they have been crisped, pour 1 Tbsp of water into the pan and stir while the water sizzles off. Remove the vegetables from the wok immediately after the water cooks off.
  5. Toss the vegetables with the hijiki and peanut sauce, and serve over the brown rice. Garnish with chopped peanuts and fresh cilantro.


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