Step 1

In a small bowl stir together the soy sauce, rice vinegar, honey, and cornstarch. For a spicy sauce, add some Sriracha or Asian garlic chili paste. Set aside.

Step 2

Heat the oil in a wok or skillet over medium-high heat. Add the vegetables and water chestnuts. Cook for 7-12 minutes until bright in color and tender-crisp. If the vegetables begin to burn at all, add a few splashes of water. The vegetables shouldn't be mushy at all.

Step 3

Add the ginger, garlic, and green onions and cook for 1 minute until nice and fragrant.

Step 4

Stir in the stir fry sauce. Cook for 2-3 minutes until it thickens and coat the vegetables. Serve.