Heat sesame oil in a large pan or skillet over medium-high heat.
Add mushrooms and onions to the pan, cooking for 3 to 5 minutes or until the mushrooms and onions have started to soften.
Add sliced peppers, broccoli and carrots stirring to combine. Continue to cook, stirring frequently, for another 3 minutes.
Add in edamame and cook for 2 to 3 minutes or until the edamame has warmed through.
While the edamame is cooking, combine the water, coconut aminos, ginger, garlic and spices in a small bowl.
Add the ginger-garlic sauce to the pan. Stir to combine for 2 to 3 minutes more until all ingredients are well coated and sauce has reduced.
When the stir fry is fully cooked, remove from heat and divide evenly onto serving plates. Enjoy!