Step 1

Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender.

Step 2

Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan.

Step 3

Cook for an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off.

Step 4

Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

Step 5

In a bowl, whisk together the vegetable broth, soy sauce and honey.

Step 6

Pour the soy sauce mixture over the vegetables and cook for 30 seconds.

Step 7

In a small bowl mix the cornstarch with a tablespoon of cold water.

Step 8

Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Step 9

Serve immediately, over rice if desired.