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In a medium bowl, whisk garlic, sesame oil, soy sauce, vegetable broth, maple syrup and corn starch. Mix well and set aside.
Add vegetable oil to a pan over medium high heat. Add red onion, bell pepper and broccoli florets. Season with salt and pepper. Sauté for 6 to 8 minutes.
Reduce to medium heat. Add sugar snap peas and the sauce. Stir constantly and cook for another three minutes or so until sauce thickens slightly and all the veggies are coated in the sauce.
Remove from heat. Stir in green onion, juice of half a lime and sesame seeds.
Serve immediately over rice.