Step 1: Wash and chop all your desired vegetables into uniform, bite-sized pieces. For harder vegetables like broccoli and carrots, aim for smaller cuts.
Step 2: Prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, and Sriracha (if using). Gradually add 1-2 tablespoons of water, whisking until the sauce is smooth and creamy with a pourable consistency. Taste and adjust seasonings as needed.
Step 3: Heat a large wok or a large, heavy-bottomed skillet over high heat until it begins to smoke slightly. Add 2 tablespoons of neutral oil.
Step 4: Add the harder vegetables (e.g., broccoli, carrots, bell peppers) to the hot wok. Stir-fry for 3-5 minutes, tossing frequently, until they are tender-crisp. If your pan is crowded, stir-fry in batches to ensure vegetables sear rather than steam.
Step 5: Add the softer vegetables (e.g., snap peas, mushrooms, bok choy, spinach) to the wok. Continue to stir-fry for another 2-3 minutes until they are just tender and vibrant.
Step 6: Pour the prepared peanut sauce over the cooked vegetables. Toss everything together vigorously to ensure all the vegetables are evenly coated in the rich, creamy sauce. Cook for 1-2 minutes, allowing the sauce to heat through and slightly thicken.
Step 7: Remove the vegetable stir fry from the heat. Taste and make any final adjustments to seasoning if necessary.
Step 8: Serve immediately over rice or noodles, garnished with chopped peanuts, sesame seeds, fresh cilantro, or sliced green onions as desired. Enjoy your ultimate vegetable stir fry with peanut sauce!