Spicy Peanut Stirfry


Sometimes I feel inspired to take an old recipe and make it even better. That’s what happened here.

Remember my Veggie Rice Paper Wraps with Peanut Sauce? This stirfry is based off of that peanut sauce recipe, though I added a few ingredients to kick it up a notch. The pictures really do not do it any justice- this stirfry is amaaaazing!!

If you’re wondering about Ginger Syrup, I got mine from Purdy’s Chocolates (in Canada). It’s really yummy! If you don’t have ginger syrup, just substitute maple syrup 1:1 and add 1/4 tsp of powdered ginger. I’ve made it both ways, and both have turned out well.

In other news, the semester is almost over!! I’m excited because even though it’s been my best semester in terms of learning and becoming more involved with the University, it has also been the most mentally challenging to get through. Ultimately, though, I know it’s shaping me into a better, more intelligent person.

Also, the longer I sit in Sociology class, the more I want to fix the whole world. It’s really interesting, and I’m feeling very passionate about the issues we discuss in class.

Anyhoo, I hope you’re all having a great semester! Good luck with exams to anyone else who’s in school! Who’s ready for Christmas? hehe.

Enjoy, foodies! From my kitchen to yours <3

Spicy Peanut Stirfry

Recipe type: Main

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 2


  • 1/2 cup rice, dry (I used white sushi rice)
  • 1 1/2 cups water
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp jalapeno pepper, diced
  • 1 head broccoli, chopped
  • 1 small zucchini, chopped
  • 1/2 cup broccoli slaw (found in grocery store, or sub bean sprouts)
  • 3 tbsp natural peanut butter (almond butter works great, too)
  • 2 tbsp almond mylk
  • 2 tbsp Bragg’s
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp ginger syrup (or use maple syrup + 1/4 tsp powdered ginger
  • sprinkle of red chili flakes
  • roasted cashews, for topping


  1. Combine rice and water in a pot and bring to a boil. Stir, reduce heat to low, cover and let simmer until water is absorbed (20 mins for white rice, 40 mins for brown rice). When cooked, scoop rice evenly into two bowls. Set aside.
  2. Meanwhile, heat sesame oil in a cast-iron skillet over medium heat. Add garlic and jalapeno, and let them saute for 30 seconds.
  3. Add broccoli, zucchini, and broccoli slaw to the pan. Allow to cook until veggies are crisp-tender (about 8-10 mins), stirring occasionally.
  4. Stir in all remaining ingredients, making sure to coat evenly and mix well. Allow to cook another 2 minutes, stirring halfway through.
  5. Split veggie mixture evenly on top of cooked rice. Top with roasted cashews and serve.