Teriyaki peanut stirfry


Annndd this is my solution for all my leftover farmers market veggies that needed to be used.  Yellow zucchinis go bad before green zucchinis? Seriously, why do they? It’s a mystery to me. Also it should be noted that zucchinis are a HOT item at the farmers market this summer. If you need zucchinis you had better get to the farmers market RIGHT when it opens because those puppies fly off the stands. Zucchinis were hard to come by early in the summer ,due to the weather, I was told, so as soon as they were available, they were in high demand. And we have been eating them every which way for about a month.stirfry (5)

I don’t usually do a lot of stir fry meals in the summer but I was running out of ideas for all these yummy veggies. This has been my go-to stir fry recipe for a long time and God-forbid the day Tastefully Simple stops making their Teriyaki sauce and I will have to make my own! I always add a bit of peanut butter because I am sassy like that. Sometimes I will even throw in a hand full of peanuts. SCANDALOUS. Oh deary…please forgive this post. It has been a long, busy, exhausting week with 3 boys that have way more energy than me.

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Teriyaki peanut stirfry
  • 2 zucchinis, sliced
  • 2 cloves garlic, minced
  • 1 large onion, peeled & sliced
  • 2 cups sugar snap peas, washed & ends cut off (if they are store bought, you can skip this step)
  • 4-6 carrots, peeled & sliced
  • 2 cups mushrooms, rinsed & sliced
  • 1 tablespoons olive oil
  • 5 tablespoons Tastefully Simple Honey Teriyaki Sauce
  • 2 tablespoons peanut butter
  • sesame seeds
  1. In a large skillet, heat olive oil and garlic on medium heat for about a minute.
  2. Toss in onions and heat until translucent.
  3. Mix in carrots, sugar snap peas, and mushrooms. Turn heat to low and cover for 15 minutes.
  4. Toss in zucchini, turn heat up to medium, and heat for 3-4 minutes.
  5. In a separate dish whisk together peanut butter and teriyaki sauce.
  6. Combine sauce with veggies in the skillet.
  7. Serve warm and top with sesame seeds for garnish.
You can really use any veggies for this dish or any meats, these are just the ones I had on hand and chose to use.




Sun dried tomato chicken sausage stir fry

You will need:

  • 1 package sun dried tomato chicken sausage, sliced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 1 orange pepper diced
  • 2 tablespoons TS dried tomato and garlic pesto mix
  • 4 tablespoons olive oil
  • 1 cup of pinto beans cooked OR 1 can of pinto beans, drained
  • 2 handfuls baby spinach, washed

In a large skillet add first 7 ingredients, sauté on medium heat for 20 minutes. Add spinach and continue to sauté until spinach is slightly wilted. Serve warm, top with Parmesan cheese.


Vegetable stir-fry with peanuts


We had a busy day today so when 4:30 rolled around and I had no plan for supper, I threw together a quick stir-fry. I literally just chopped up all the fresh veggies I had in the fridge.


You will need:

  • your favorite stir-fry sauce ( we used Shanghai Stir-fry sauce from TS which unfortunately is no longer available!)
  • 1 tablespoon Garlic Garlic seasoning from TS
  • mushrooms
  • carrots
  • green peppers
  • broccoli
  • french cut frozen green beans
  • peanuts
  • fresh parsley

Clean and chop all the vegetables. In a large sauté pan, combine Garlic Garlic seasoning, vegetables, and a handful of peanuts. Cook on medium heat for about 20 minutes, covered. You want to make sure all your veggies are done before adding the sauce. Then add as much of your sauce as you’d like to the veggies. Let the vegetables simmer in the sauce for an additional 5-8 minutes then serve.

This was super easy and very tasty! Use whatever veggies or meats you’d like to spice it up!