Today’s recipe post features a vegetable stir fry that can easily be put together in 15 minutes. Perfect for last-minute dinners or easy weeknight cooking!

Making a vegetable stir fry is great for those times when you: A) have left over vegetables in your fridge and don’t know what to do with them, B) need a quick and easy weeknight dinner, and C) don’t feel like cooking but still want a healthy, nourishing meal.

Although I’ve listed the vegetables that I used in this stir-fry, feel free to substitute or add any other veggies that you like or need to use up! Some ideas are: cabbage, zucchini, cauliflower, eggplant, or some leafy greens thrown in right at the very end. You can get really creative with this process and have a different mix of flavours every time. No two stir fries are ever the same!

Stir fries also go well with a variety of grains including quinoa, amaranth, buckwheat, and brown rice. You can also pair it with noodles, however be sure to avoid the highly processed varieties.

Overall, stir fries make a great addition to your weekly meal rotation, and I encourage you to try it sometime this week. Enjoy!


Coconut oil, for cooking
1 medium yellow onion, chopped
1 tbsp ginger root, finely chopped
4 cloves of garlic, minced
1 medium carrot, chopped
½ medium green bell pepper, chopped
½ medium yellow or orange bell pepper, chopped
½ cup white mushrooms, chopped
1 cup broccoli florets
1 medium tomato, chopped
½ cup cooked beans of choice (substitute with chicken or beef if preferred)
Salt and pepper (optional)
Red pepper flakes (optional)
1 tbsp sesame seed oil
2 tbsp soy sauce or tamari sauce for gluten-free option


Heat oil on medium-high heat in a large skillet or wok
Add onion and sautee for 1-2 min
Add ginger, garlic, carrot, and peppers, and sautee for 4-5 min
Add the remaining ingredients and sautee for another 3 min
Serve with grain of choice

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