# What You’ll Need:
→ Main
01 - 1 cup jasmine rice, uncooked
02 - 2 tablespoons vegetable oil
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 medium carrot, julienned
06 - 1 small broccoli crown, cut into florets
07 - 1 cup snap peas, trimmed
08 - 3 green onions, sliced
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated
→ Peanut Sauce
11 - 1/3 cup creamy peanut butter
12 - 3 tablespoons soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon lime juice
15 - 1 tablespoon maple syrup or honey
16 - 1 teaspoon toasted sesame oil
17 - 1 to 2 teaspoons Sriracha or chili garlic sauce
18 - 4 tablespoons warm water
→ Garnishes
19 - 1/4 cup roasted peanuts, chopped
20 - 2 tablespoons fresh cilantro, chopped
21 - lime wedges
# Step-by-Step Guide:
01 - Prepare jasmine rice in a medium saucepan according to the package directions. Keep warm until needed.
02 - In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup or honey, toasted sesame oil, Sriracha, and warm water until the sauce is creamy and smooth. Adjust water for desired consistency and set aside.
03 - Heat vegetable oil in a large wok or skillet set over medium-high heat. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
04 - Add sliced bell peppers, julienned carrot, broccoli florets, and snap peas. Stir-fry for 4 to 5 minutes, ensuring vegetables remain crisp-tender.
05 - Add cooked jasmine rice and sliced green onions to the pan. Pour in prepared peanut sauce and toss all components together for 2 to 3 minutes, coating the rice and vegetables thoroughly and heating the mixture through.
06 - Serve the stir-fry immediately, garnished with chopped roasted peanuts, fresh cilantro, and lime wedges.
