Step 1

In a small bowl, combine the first seven ingredients until smooth; set aside.

Step 2

In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. To stir-fry like a restaurant chef, add the vegetables in batches. First, add the broccoli, peas, carrots and onion. Stir-fry for 5 minutes. Then add the mushrooms, sweet red pepper, corn and remaining 1 tablespoon olive oil; cook until vegetables are crisp-tender, about 4 to 5 minutes longer. Editor's Tip: Cut all the veggies in a similar size to ensure even cooking.

Step 3

Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, one to two minutes. Top with green onions and sesame seeds.