Veggie Stir-Fry


Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard


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



1. Whisk together all ingredients except vegetables. 

2. In a large sauté pan or wok, heat oil over high heat until it’s nearly smoking. 

3. Carefully add all vegetables and stir continually until veggies have slightly softened and green vegetables are bright green, about 2 minutes. 

4. 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. 

5. Enjoy immediately. Save the other half of the sauce mixture for another meal. 


Knife, cutting board, tongs or spatula, measuring spoons, measuring cups, whisk or fork,sauté pan or wok, spoon, vegetable peeler, small mixing bowl


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 ginger root.