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Stir Fry Vegetables with Peanut-Hoisin Sauce

These stir fry vegetables are easy to prepare and super healthy with a variety of colourful veggies. The tasty peanut-hoisin sauce can be made ahead and kept in the fridge to add to a quick weeknight dinner.
4.75 from 4 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 260kcal


For the peanut-hoisin sauce

  • 4 tablespoons natural or smooth peanut butter
  • 3 tablespoons hoisin sauce
  • 3 tablespoons water
  • 1.5 tablespoons lime juice
  • 1 tablespoon sriracha
  • 2 teaspoons soy sauce

For the stir fry

  • 2 tablespoons high-heat oil
  • 2 scallions sliced and white/light green and dark green separated
  • 10 button mushrooms sliced
  • 1 cup (70 grams) broccoli florets
  • 2 carrots sliced into coins
  • 1 red pepper sliced
  • 30 snow peas topped and tailed
  • 8 baby corn halved from top to bottom
  • 1 tablespoon finely chopped ginger
  • 2 cloves of garlic finely chopped
  • Salt to taste if necessary


  • Combine all the ingredients for your sauce in a bowl. This makes enough sauce for two stir fry’s. Keep leftover in the fridge for another day.
  • Chop all your veggies more or less the same size. Dry them off either in a salad spinner or pat dry with a towel.
  • Heat a wok or a large pan over medium-high heat. If you don’t have a large pan, I recommend stir frying the veggies in batches.
  • Once your wok is smoking hot, add the oil and the white and light green parts of the scallions. Fry, stirring constantly, until tender.
  • Add the mushrooms and fry until browned and the liquid has evaporated.
  • Add the broccoli, carrots and red pepper. Stir fry until nearly tender all the way through, about 5 minutes.
  • Add the snow peas and baby corn. Keep stir frying until all the veggies are crisp-tender - another 3 - 5 minutes.
  • Push the veggies to the sides of the wok and add the ginger and garlic in the middle. If dry, add a tiny splash more of oil. Allow to fry for about a minute, or until aromatic, then mix everything all together.
  • Remove the pan from the heat and add as much sauce as you like. I add about half and keep the rest to put over leftovers, another stir fry, or tofu.
  • Taste and add salt if necessary. I usually add a pinch.
  • Garnish with the dark green tops of the scallions and serve over rice.
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Calories: 260kcal | Carbohydrates: 24g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Sodium: 776mg | Potassium: 629mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6387IU | Vitamin C: 73mg | Calcium: 49mg | Iron: 2mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.