Step 1

In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.

Step 2

In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.

Step 3

Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired