Step 1

Add the ingredients for the wasabi-ginger sauce to a small blender and blend until creamy and well-combined. Refrigerate until ready to use.

Step 2

Heat the olive oil in a large skillet over medium-high. Add the chopped carrots and parsnip. Cover and cook, stirring occasionally, 2 minutes.

Step 3

Add broccoli and bell pepper and stir well. Cover and cook, stirring occasionally, until vegetables have softened and begin turning golden-brown, about 8 minutes. Add the ginger and coconut aminos and stir well. Continue cooking until ginger is fragrant, about 2 minutes.

Step 4

Serve veggie stir fry over cooked brown rice with a drizzle of wasabi-ginger sauce.