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