Step 1

Heat the oil in a large skillet or wok over medium-high heat

Step 2

Once the oil is glistening, add the mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots; toss to coat

Step 3

Cook, stirring often, until vegetables are bright and just tender, 5-6 minutes

Step 4

Meanwhile, in a small bowl, combine the soy sauce, sesame oil, garlic, ginger, brown sugar and red pepper flakes, if using

Step 5

In a separate small bowl, combine the cornstarch with ½ cup cold water

Step 6

Stir the cornstarch mixture into the sauce

Step 7

Pour the sauce over the vegetables and toss to coat

Step 8

Bring to a simmer and cook until the sauce has thickened and vegetables are tender, about 5 more minutes

Step 9

Divide among 6 plates and top with green onions to serve.