In a medium bowl, whisk together ¼ cup of low-sodium soy sauce or tamari, 2 tablespoons of toasted sesame oil, 4 minced garlic cloves, and 1 tablespoon of finely grated fresh ginger. Add 1 tablespoon of brown sugar or honey, ¼ teaspoon of red pepper flakes (if using), 1 tablespoon of cornstarch, and 2 tablespoons of cold water. Mix until well combined and set aside for later use.

In a large skillet or wok, pour in 2 tablespoons of neutral cooking oil and heat it over medium-high heat. Allow the oil to shimmer for about 2 minutes—this indicates that it’s hot enough for stir-frying.

Once the oil is hot, add your sliced crimini mushrooms, 2 cups of broccoli florets, and 1 can of drained baby corn (if using). Stir-fry these for about 2 minutes until they start to soften. Then, add the thinly sliced red bell pepper, 1 cup of snap peas, sliced zucchini, and 2 medium thinly sliced carrots. Keep stir-frying for another 5-7 minutes until vegetables are tender-crisp and vibrant in color.

Pour the prepared sauce evenly over the colorful mix of vegetables in the skillet. Use a spatula to toss the veggies gently, ensuring they are all coated in the sauce. Cook for approximately 1-2 minutes until the sauce thickens.

Remove the skillet from the heat, and transfer your savory veggie stir fry onto a serving platter. For a final touch, sprinkle sliced green onions on top for freshness and a pop of color. Serve hot.