Step 1: Prepare the Ingredients - Begin by washing and slicing all your vegetables. This makes the cooking process much smoother and quicker.
Step 2: Heat the Oil - In a large wok or skillet, heat 1 tablespoon of olive oil over medium-high heat. Make sure the oil is hot but not smoking.
Step 3: Add the Vegetables - Add the sliced red bell pepper, yellow bell pepper, zucchini, sugar snap peas, carrots, mushrooms, and broccoli to the pan. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Step 4: Incorporate the Canned Ingredients - Add the drained baby corn and water chestnuts to the pan. Stir well to combine and heat through.
Step 5: Make the Sauce - In a small bowl, whisk together the soy sauce, minced garlic, brown sugar, sesame oil, chicken broth, and cornstarch. Pour this mixture over the vegetables in the pan.
Step 6: Cook the Sauce - Continue to stir-fry for an additional 2-3 minutes, allowing the sauce to thicken and coat the vegetables evenly.
Step 7: Serve and Garnish - Remove the stir fry from heat and serve immediately. Garnish with green onions and a sprinkle of sesame seeds for an extra touch of flavor and presentation.
