APRIL 17, 2021

An easy go-to vegetable stir fry dish that uses leftovers, but maintains all of the original flavor of the vegetables. Perfect as a main or side dish for any meal.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving Size: 4


1 tbsp.Yóu Yóu Tea Seed Oil
1/2 cupCarrots peeled and sliced
1 cupMushrooms sliced
1 cupBroccoli florets
3/4 cupBell peppers sliced
1 cupSnow Peas trimmed
3/4 cupBaby corn drained and sliced
2 tsp.Garlic minced
1 tsp.Ginger minced
1/4 cupVegetable or chicken broth
1/4 cupSoy sauce
3 tbsp.Honey
2 tsp.Cornstarch
Salt and pepper to taste


  • Heat the Tea Seed Oil in a large pan over medium to high heat.
  • Add the carrots and mushrooms and cook for 4 minutes or until tender, then add remaining vegetables and 2 tablespoons of water to the pan.
  • Turn up the heat and cook for another 3 minutes or until vegetables are tender and the water has mostly evaporated.
  • Add garlic and ginger while mixing, season with salt and pepper to taste.
  • In a bowl whisk the broth, soy sauce, and honey.
  • Pour the soy sauce mixture over the vegetables and cook on high heat for 30 seconds.
  • In a small bowl mix the cornstarch with a tablespoon of cold water.
  • Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has started to thicken.


  • For extra spice, add in diced chills with the garlic and ginger.
  • Cook with different vegetables - just be mindful of what takes longer to cook and prioritize the order.