Step 1

In a small bowl, mix together the corn starch and water. Dissolve the boullion cubes in the hot water and add it to the bowl with the cornstarch mixture. Then add remaining ingredients and whisk until fully mixed and set aside.

Step 2

Add the oil to a large pan or wok and heat over medium-high heat. Add minced ginger and garlic and cook for 1 to 2 minutes or until fragrant, but not browning.

Step 3

Add the broccoli, bell pepper, and carrots. Cook for 5 minutes stearing regularly to prevent burning.

Step 4

Then add the mushrooms and cook for 3-5 minutes until they begin to release their juices.

Step 5

Add the sesame oil, snap peas, baby corn, and water chestnuts. Mix all the veggies and salte for 3-5 minutes. Then add the stir fry sauce. Mix well to coat all of the veggies with the sauce.

Step 6

Cook for 5 minutes stirring occasionally. Add a splash of water if it gets too dry.

Step 7

Turn off the heat, add the green onions, mix, and optionally serve hot over rice or noddles of your choice.