By SoVegan

Sometimes the last thing you want to do is spend hours in the kitchen after a long day in the studio, so why not whip up this delicious 15 minute peanut butter stir-fry.

  • Cook Time
  • Prep Time
  • 2Servings


  • rice to serve 2
  • thumb of fresh ginger
  • 3 garlic cloves
  • 4 tbsp Peanut butter
  • 2 tsp apple cider vinegar
  • 1 1/2 tsp soy sauce
  • 1 tbsp sriracha
  • 1 x 400g tinned chickpeas
  • oil for frying
  • 200g broccoli
  • 100g mange tout
  • 1 carrot
  • 1 yellow pepper

To serve:

  • lime quarter
  • handful of fresh coriander
  • roasted peanuts, chopped


  1. Cook the rice as per the packet instructions.
  2. To make the peanut sauce, peel and roughly chop the ginger and garlic, then add both to a blender along with the peanut butter, soy sauce, apple cider vinegar, sriracha and 150ml (5.2 fl.oz) of water. Blend until smooth.
  3. Heat a little oil in a wok or frying pan on a medium – high heat. Meanwhile drain and rinse the chickpeas. Then add them to the frying pan and fry for 5 minutes or until they start to turn golden brown.
  4. Slice the broccoli florets into small bite-sized pieces and add them to the frying pan. Fry for 3 minutes.
  5. Cut the carrot and yellow pepper into thin sticks, then add both to the frying pan along with the mange tout and peanut sauce from earlier. Fry for 3 minutes, stirring frequently to ensure the veggies cook evenly.
  6. To serve, divide the cooked rice between two serving dishes. Then spoon half the peanut butter stir fry into each dish. Serve with a wedge of lime, a small handful of coriander leaves and chopped roasted peanuts. Yum!

This recipe was republished with permission from SoVegan. Find the original recipe here.

Purchase Roxy & Ben’s debut cookbook, “So Vegan In 5” here.

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