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Mixed Veggie


  • 1/2 cup vegetable broth
  • 2 tablespoon low sodium soy sauce
  • 1/2 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon arrowroot starch
  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1/2 red bell pepper, diced
  • 8 cremini mushrooms, sliced
  • 2 large carrots, cut into matchsticks
  • 6 ounces snow peas
  • 2 cups brown rice, cooked


  1. In a small mixing bowl, combine the broth, low sodium soy sauce, sesame oil, rice vinegar, garlic, ginger, and arrowroot starch. Mix vigorously until no clumps remain. Set sauce aside until ready to use.
  2. Heat large skillet over high heat and add the olive oil.
  3. Add the vegetables into the skillet toss everything to coat in the hot oil. Cook for 4-5 minutes, or until the vegetables start to cook through.
  4. Add the sauce and cook for one more minute to thicken.
  5. Serve with rice.