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Veggie Stir-Fry

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Course: Side Dish, sides
Cook Time: 10 minutes
Servings: 4


  • 1/2 cup low sodium soy sauce (for gluten-free option, try Tamari)
  • 1/2 cup vegetable broth
  • 1 Tbsp. corn starch
  • 1 Tbsp. honey
  • 1 tsp. sesame oil
  • 1 tsp. apple cider vinegar
  • 2 inch piece of ginger (peeled and grated or finely minced)
  • 2 garlic cloves (finely minced)
  • 2 Tbsp. canola oil
  • 8 cups chopped vegetables (mushrooms, sugar snap peas, carrots, broccoli, bell pepper strips, onion strips or something else)


  • Whisk together all ingredients except vegetables.
  • In a large sauté pan or wok, heat oil over high heat until it’s nearly smoking.
  • Carefully add all vegetables and stir continually until veggies have slightly softened and green vegetables are bright green, about 2 minutes.
  • Add 1/2 of the sauce mixture to vegetables. Continue stirring and cooking for 3 more minutes or until sauce has thickened. The veggies should be crisp and brightly colored.
  • Enjoy immediately. Save the other half of the sauce mixture for another meal.



Serve with steamed brown rice. Add edamame for a delicious dose of plant protein. for help peeling ginger, try using a spoon or vegetable peeler to scrape brown skin from the ginger root. 
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