Wash and chop the broccoli into small florets, slice the bell pepper into strips, peel and julienne the carrot, trim the ends of the snap peas, and slice the zucchini into half-moons. Chop the green onions, separating the white and green parts.

Prepare the Sauce

In a small bowl, mix together the soy sauce, sesame oil, minced garlic, minced ginger, cornstarch, and water until well combined. Set aside.

Cooking

Heat the Oil

In a large wok or non-stick skillet, heat 1 tablespoon of oil over medium-high heat until shimmering.

Stir-Fry the Vegetables

Add the white parts of the green onions and carrots to the hot oil. Stir-fry for about 2 minutes. Then add the broccoli, bell pepper, snap peas, and zucchini. Stir-fry for another 5-7 minutes, until the vegetables are tender-crisp.

Add the Sauce

Pour the prepared sauce over the stir-fried vegetables. Toss to coat evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.

Garnish and Serve

Remove from heat and garnish with sesame seeds and chili flakes, if desired. Serve hot over rice or noodles.