What cookware works best?

Use a heavy pot or Dutch oven and avoid crowding so the recipe cooks evenly.

How do I know it is done?

Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

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One-Pot Vegan

Low-Carb Zucchini and Cauliflower Rice Stir-Fry with Spicy Peanut Sauce

Name: Low-Carb Zucchini and Cauliflower Rice Stir-Fry with Spicy Peanut Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian-Inspired
Ingredients: 2 medium zucchinis, spiralized into noodles; 3 cups cauliflower rice (fresh or frozen); 1 red bell pepper, thinly sliced; 1 cup shredded carrots; 1 cup snap peas, trimmed; 3 green onions, thinly sliced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons coconut oil or olive oil; 1/4 cup creamy peanut butter (natural, unsweetened); 2 tablespoons tamari or gluten-free soy sauce; 1 tablespoon maple syrup; 1 tablespoon rice vinegar; 1 teaspoon sriracha or chili garlic sauce (adjust to taste); 1/4 cup warm water (to thin sauce if needed); 1 tablespoon toasted sesame seeds (for garnish); Fresh cilantro leaves (optional, for garnish); Lime wedges (optional, for serving)

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 22, 2026 · Updated May 12, 2026

Asian-Inspired 30 mins veganlowcarbhealthyonepotquickeasydietarydairyfreeglutenfreefamily-friendlykid-friendlyflavorfulmealprep

Low-Carb Zucchini and Cauliflower Rice Stir-Fry with Spicy Peanut Sauce is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 15 min

Total 30 min

Servings 4

Difficulty easy

Cuisine Asian-Inspired

Ingredients

Servings 4

2 medium zucchinis, spiralized into noodles
3 cups cauliflower rice (fresh or frozen)
1 red bell pepper, thinly sliced
1 cup shredded carrots
1 cup snap peas, trimmed
3 green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons coconut oil or olive oil
1/4 cup creamy peanut butter (natural, unsweetened)
2 tablespoons tamari or gluten-free soy sauce
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 teaspoon sriracha or chili garlic sauce (adjust to taste)
1/4 cup warm water (to thin sauce if needed)
1 tablespoon toasted sesame seeds (for garnish)
Fresh cilantro leaves (optional, for garnish)
Lime wedges (optional, for serving)

Ingredients for Low-Carb Zucchini and Cauliflower Rice Stir-Fry with Spicy Peanut Sauce

Instructions

Heat coconut oil in a large wok or deep skillet over medium heat.
Add minced garlic and grated ginger; sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
Add sliced red bell pepper, shredded carrots, and snap peas. Stir-fry for 3-4 minutes until vegetables are just tender but still crisp.
Add cauliflower rice, stir thoroughly, and cook for another 4-5 minutes, stirring occasionally, until heated through and beginning to soften.
Meanwhile, prepare the spicy peanut sauce: In a small bowl, whisk together peanut butter, tamari, maple syrup, rice vinegar, sriracha, and warm water until smooth. Adjust consistency by adding more water if needed.
Add zucchini noodles and green onions to the skillet, gently tossing to combine without overcooking the zucchini (about 2-3 minutes).
Pour the prepared spicy peanut sauce over the vegetables and noodles. Toss gently to coat evenly and heat through for 1-2 minutes.
Remove from heat. Garnish with toasted sesame seeds and fresh cilantro leaves if desired.
Serve immediately with lime wedges on the side for an extra burst of freshness.

Low-Carb Zucchini and Cauliflower Rice Stir-Fry with Spicy Peanut Sauce cooking in the recommended pan or pot

Tips

Pan Or Pot Required

For this vibrant One-Pot Vegan stir-fry, use a large wok or a deep, wide skillet.

Cookware Size Guidance

Use a large wok or deep skillet at least 12 inches (30 cm) in diameter for perfect stir-frying.

Cookware Swap Guidance

This one-pot vegan stir-fry is best cooked in a large wok or deep skillet for fast, even heat and easy ingredient tossing.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Frequently Asked Questions

Can I make Low-Carb Zucchini and Cauliflower Rice Stir-Fry with Spicy Peanut Sauce ahead?: Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
What cookware works best?: Use a heavy pot or Dutch oven and avoid crowding so the recipe cooks evenly.
How do I know it is done?: Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

Customize this one-pot vegan stir-fry with these ingredient swaps to fit taste preferences or dietary needs:

Zucchini noodles: Use spiralized cucumber, summer squash, or shirataki noodles for a low-carb, light texture.
Cauliflower rice: Substitute with finely chopped broccoli or riced cabbage to maintain a vegetable-rich, low-carb profile.
Red bell pepper: Swap with yellow or orange bell peppers, or add extra snap peas for crunch.
Peanut butter: Replace with almond butter, sunflower seed butter, or tahini for nut-free or different flavor options, keeping the dish vegan and gluten-free.
Tamari (gluten-free soy sauce): Coconut aminos is a great soy- and gluten-free alternative with a mildly sweet flavor, ideal for family and kid-friendly meals.
Sriracha: Adjust heat with chili garlic sauce, other hot sauces, or omit for milder, kid-friendly versions.
Maple syrup: Use agave nectar or brown rice syrup to maintain vegan status and affordability.
Coconut or olive oil: Substitute avocado or grapeseed oil for a neutral, light flavor suited for stir-frying.

These ingredient alternatives preserve the recipe’s quick, healthy, and delicious profile while offering flexibility for dietary restrictions and seasonal produce.

Storage and Reheating

Cool Low-Carb Zucchini and Cauliflower Rice Stir-Fry with Spicy Peanut Sauce before storing. Refrigerate leftovers in an airtight container for up to 4 days.

Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.

Read related air fryer guides and cooking tips.

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Low-Carb Zucchini and Cauliflower Rice Stir-Fry with Spicy Peanut Sauce

Recipe Details

Ingredients

Instructions