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Peanut Ginger Spring Stir Fry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


For the stir fry

  • 2 tablespoons sesame oil
  • 5 scallions washed and chopped
  • 15-20 asparagus stalks washed and chopped
  • 1 zucchini washed and chopped
  • 1 cup cooked edamame beans
  • ½ cup peanuts
  • 1 tablespoon fresh mint chopped
  • 1 tablespoon fresh cilantro chopped

For the dressing

  • 2 teaspoons peanut butter
  • 4 tablespoons low-sodium soy or tamari sauce
  • 1 lime juiced
  • 1 tablespoon fresh ginger finely chopped
  • 3 cloves garlic minced


  • Heat 1 tablespoon sesame oil in a medium sized skillet. Add the peanuts and saute for 2-3 minutes until they turn a dark brown color (be careful not to burn). Remove from heat and set aside for later use.
  • In a large skillet, heat the other tablespoon sesame oil over medium heat. Add the scallions, asparagus, and zucchini and saute until slightly brown.
  • While the veggies are cooking, combine the peanut butter, soy sauce (be sure to use low-sodium or else the sauce will taste extremely salty...), lime juice, ginger, and garlic in a small sauce pan over medium heat. Cook for a few minutes, stirring constantly, until everything has reached a smooth consistency (the peanut butter may cause it to be a little clumpy, especially if you use an oil-free version...but it will still taste just as delicious). 
  •   Remove the sauce from heat and pour over the veggies. Add the edamame beans, peanuts, mint, and cilantro. Mix everything together. Serve and enjoy!