Vetri Cooking Lab

Veggie Stir Fry


  • 1 Tablespoon cornstarch, divided
  • 1 Tablespoon fresh ginger, minced or grated
  • 1 Tablespoon finely minced garlic
  • ¼ cup low-sodium tamari or soy sauce
  • 3 Tablespoons water
  • 1 Tablespoon sesame oil
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons sesame seeds
  • Pinch red pepper flakes, to taste
  • 2 teaspoons brown sugar
  • 2 Tablespoons vegetable oil
  • 2 carrots, sliced into 1-inch matchsticks
  • 1 red bell pepper, sliced into 1-inch matchsticks
  • ½ red onion, sliced into half-moons
  • 1 cup mushroom, sliced
  • 1 ½ cups broccoli, cut into small florets


  1. To make the sauce, combine cornstarch, ginger, garlic, tamari or soy sauce, water, sesame oil, rice vinegar, sesame seeds, and red pepper flakes in a bowl and stir.
  2. Heat vegetable oil in a frying pan or skillet on medium-high heat. Add carrots, peppers, broccoli, mushrooms, and onions and cook for 2 minutes, stirring frequently. Add water to skillet and top with lid, steaming for 5 minutes. Remove lid, allowing excess water to cook away.
  3. Reduce heat to low, and add sauce. Stir to coat and cook to thicken, about 2 minutes.
  4. Serve warm and enjoy!


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