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Vegetable Stir Fry

Prep Time12 mins
Cook Time10 mins
Course: Main Course
Cuisine: Chinese


  • 1 tbsp olive oil
  • 1 cup carrots sliced
  • 1.5 cups broccoil florets sliced thin
  • 1/2 red bell pepper sliced
  • 1/2 yellow bell pepper sliced
  • 3 garlic cloves minced
  • 1 cup snap peas
  • 1 cup mushrooms sliced
  • 1 zucchini
  • green onions for garnish
  • sesame seeds for garnish

For the sauce

  • 1 tsp sesame oil
  • 1/4 cup coconut aminos or soy sauce
  • 1 tsp arrowroot flour


  • Heat a large pan or wok on medium high heat. Add olive oil.
  • Place carrots and broccoli into the pan. Cook for a few minutes until the stems of the broccoli and the carrot slices are able to be pierced with a fork.
  • Add red and yellow bell peppers and snap peas. Continue to cook for a few minutes until the peppers and snap peas have softened slightly.
  • Add the rest of the vegetables- mushrooms, garlic, and zucchini. Cook until these new vegetables are fork tender. Remove pan from heat and set aside.

Make the sauce

  • In a small bowl, whisk together sesame oil and coconut aminos or soy sauce. Slowly add the arrowroot flour while continuing to whisk the sauce.
  • Bring the pan back to heat and add the sauce to the vegetables. Allow everything to cook together for 1 to 2 minutes.
  • Plate the stir fry in a bowl or plate, on top of rice or on it's own. Garnish with green onions and sesame seeds.