Veggie Stir Fry has always been a staple in our household because it’s a great way to get loads of veggies in the kids while still tasting great. I love going to our local farmers market to get vegetables whenever I make this dish. There’s just something about the fresh simplicity that comes out of the veggies when we make this delicious dinner. We like to mix up the protein in our stir fry, so we add shrimp and chicken a lot, but sometimes, just an all veggie mix is the best. This super healthy meal is quick and easy, and the leftovers are even better the next day. Serve with a bowl of brown rice to really complete the meal and enjoy!


  • 1 cup broccoli
  • 1 cup chopped onion
  • ½ cup bamboo shoots
  • ½ cup water chestnuts
  • 1 cup celery
  • 1 cup carrots
  • 1 cup baby corn
  • 2 tbsp sesame seeds
  • 3 tbsp peanut oil
  • 2 tbsp soy sauce

In a hot wok, add 1 tbsp of peanut oil. Let it warm up, and then add your carrots and broccoli. Cook for about 4 minutes and remove from the wok. Add the remaining 2 tbsp of peanut oil with the onion, celery, bamboo shoots, water and chestnuts, and baby corn, and cook for another 4-5 minutes. Add the broccoli and carrots back to the wok with the other veggies. Toss in the soy sauce and sprinkle with the sesame seeds. Serve with brown rice and enjoy!