This satay veggie stir fry is a versatile meal you can throw together with whatever veggies you have in the fridge and/or freezer, pair them with the simple satay sauce and you have yourself a family friendly healthy meal in minutes!

Veggie Stir Fry

Satay Veggie Stir Fry

  • Author: Rebecca Jenkins
  • Prep Time: 5mins
  • Cook Time: 20mins
  • Total Time: 25mins
  • Yield: 4 people 1x
  • Cuisine: Asian


I have paired this stir fry with rice, but we often have it with noodles, both versions go down a treat.



  • 3 carrots
  • 2 garlic cloves
  • 1 head broccoli
  • 1 capsicum
  • 2 Tbsp olive oil
  • 3 Tbsp peanut butter
  • 1 stock cube
  • 1 tsp black pepper
  • 2 Tbsp lemon or lime juice (or a splash of apple cider vinegar)
  • 1 cup roasted salted peanuts or cashews if your pantry is not playing game
  • 1/2 tsp cayenne pepper (optional)
  • 3 cups rice or 400g noodles


  1. Get your rice on to cook, or water onto boil if you are having noodles
  2. Peal & slice & dice your veggies if preparing from fresh
  3. Heat the olive oil in a wok or deep fry pan
  4. Add your veggies, stir to coat them in the oil and allow to cook on their own for 5 mins
  5. Prepare your stock cube in 1/2 cup hot water, stir in peanut butter, pour this over your veggies and add another 2 cups of water
  6. Add black pepper and cayenne pepper (if using), lemon juice, and nuts
  7. Allow to simmer and reduce for another 10-15mins
  8. Once you have a thick creamy sauce and your veggies are cooked until tender your meal is ready!