Easy Veggie Stir Fry

Ready in 40 minutes 
Calories 191 kcals



  • 1 tablespoon coconut oil 
  • 1/2 cup carrots, peeled and sliced
  • 1 cup mushrooms, sliced
  • 1 cup broccoli florets
  • 3/4 cup bell peppers, sliced
  • 1 cup snow peas, trimmed
  • 3/4 cup baby corn. drained and sliced
  • 2 teaspoons garlic, minced
  • 1 teaspoon ginger, minced
  • salt and pepper, to taste 

For the sauce 

  • 1/4 cup vegetable broth or water
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 teaspoons cornstarch


  1. Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and until tender, should be around 6 minutes. 
  2. Next, add the broccoli, bell peppers, snow peas, baby corn and 2 tablespoons of water to the pan.
  3. Cook for an additional 4 minutes or until vegetables are tender and water has mostly evaporated. 
  4. Add the garlic and ginger and cook for 30 seconds.
  5. Season the vegetables with salt and pepper. 
  6. In a bowl, whisk together the vegetable broth, soy sauce and honey.
  7. Pour the soy sauce mixture over the veggies and cook for 30 seconds to a minute. 
  8. In a small bowl mix the cornstarch with a tablespoon of cold water.
  9. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. 
  10. Serve into bowls and enjoy*

*You are welcome to add in your protein of choice, just make sure to add on the calories. 



Shop now