Step 1

Dissolve the cornstarch into roughly ¼ cup of the broth to make it smooth and pourable.

Step 2

Combine the dissolved cornstarch with the remaining broth. Then combine with the sesame oil, soy sauce, white wine, and ginger in a mixing bowl. Whisk to combine. Set aside.

Step 3

Heat the oil in a lareg frying pan or wok. Add the garlic and sauté over low heat for a minute or so.

Step 4

Add all the vegetables, and turn up the heat. Stir-fry until everything is bright and tender-crisp, which should not be more than 5 minutes. You can add very small amounts of additional brothas you stir fry, just enough to keep the pan moist.

Step 5

Whisk the sauce again to ensure it has not separated, and pour it into the vegetable mixture. When the liquid thickens and everything is nicely heated through, season to taste with additional soy sauce and serve hot.