Spicy Veggie Stir Fry with Peaches

Spicy Veggie Stir Fry with Peaches, by Sue Smith, Prime Health Style

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Serves 4

Prep time:  30 minutes



  • ¼ cup low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon pure maple syrup
  • ¼ to ½ teaspoon red pepper flakes, to taste
  • 3 large cloves garlic, peeled and minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons organic cornstarch

Stir Fry

  • 2 tablespoons olive oil or coconut oil
  • 1 large red onion, peeled and sliced
  • 1 large red bell pepper, cored and sliced
  • 1 large zucchini, halved lengthwise and sliced
  • 1 15-oz. can chickpeas, rinsed and drained
  • 2 almost-ripe peaches, slightly firm to the touch, sliced (no need to peel) 
  • cooked brown rice or quinoa for 4, kept warm
  • ½ cup cashews, lightly toasted and chopped



1.  In a small bowl, whisk together all the ingredients for the sauce.  Set aside.

Stir Fry

1.  Add the oil to a large skillet set over medium heat. When hot, add the onion and cook for 2 to 3 minutes, until it starts to soften.

2.  Add the pepper and zucchini and cook for 6 to 8 minutes, until tender to your liking.

3.  Add the chickpeas, peach slices and sauce (give it a quick whisk first). Continue to cook for about 1 minute, stirring frequently, until the sauce has thickened.

4.  Remove from the heat, spoon over warm rice or quinoa, garnish with cashews, and enjoy!


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