Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
In a large sauté pan over medium heat, heat oil and sauté broccoli and carrots for 3 mins.
Add peppers, onions and garlic and sauté for an additional 3 mins.
In a small bowl, whisk together ginger, soy, broth, chilli & cornstarch.
Add sauce to vegetables and stir until well combined, about 3 mins. Add perogies and sauté until perogies are well coated with mixture. Serve warm.