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Simple Veggie Stir Fry

This is going to be your new go-to vegetarian simple stir fry recipe.  The best part about it aside from being easy and healthy, is how versatile it is. You can make this more than once a week and switch it up by either adding tofu, other veggies, or make it into a salad and skip the "fry" part!





2 cups (200 g) roughly chopped broccoli 

1 cup (128 g) diced carrots, red/orange/yellow pepper, mushrooms

1/2 cup chopped onion

Fresh snow pea leaves

2 Tbsp (30 ml) toasted sesame oil for sautéing (or sub peanut or coconut)


1/4 cup (60 ml) low-sodium soy sauce (make sure it’s gluten free if G-Free)

1 Tbsp (6 g) fresh grated ginger

2 Tbsp (27 g) organic brown sugar

1 Tbsp (15 ml) agave, maple syrup (or honey if not vegan)

1 Tbsp (7 g) cornstarch


In a small mixing bowl, whisk together all of the sauce ingredients – set aside.

To a large skillet over medium-high heat, add sesame oil and swirl to coat. Then add veggies and toss to coat.

Cook for 5-7 minutes, stirring often.

When the vegetables have some color and have softened a bit, add the sauce and stir. It should bubble and thicken.

Cook the mixture for 3-5 minutes, stirring often. When veggies are cooked to your preferred doneness, remove from heat.

Serve as is or over rice for a more filling meal. Best when eaten fresh, though will keep in the refrigerator for a couple days.



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