Heat a large wok or wide skillet over medium-high heat until hot. Add the extra-virgin olive oil and sesame oil, swirl to coat and heat until shimmering (about 30 seconds).

Add the minced garlic and ginger and stir-fry for 20–30 seconds until fragrant but not browned. Add the white parts of the scallions now (reserve green tops for garnish) and stir once.

Vegetables

Add the carrots and broccoli first (the firmest vegetables). Stir-fry for 2–3 minutes, tossing frequently so they sear but do not burn. If the pan gets too dry, add 1 tablespoon of water or stock and continue.

Add the red and yellow bell peppers, mushrooms, and baby corn (if using). Stir-fry another 2 minutes until they begin to soften.

Add zucchini and snap peas. Continue to stir-fry for 1–2 minutes until all vegetables are bright, crisp-tender and coated in the aromatics.

Season lightly with the salt and black pepper while tossing to combine.

Sauce

While vegetables cook, whisk together the soy sauce, oyster or mushroom sauce, rice vinegar, honey (or maple), vegetable stock, red pepper flakes (if using), and cornstarch in a small bowl until smooth and cornstarch is dissolved.

Give the vegetables one last toss and make a small well in the center of the pan. Pour the sauce into the well and stir immediately so the hot pan activates the cornstarch and the sauce thickens, about 30–45 seconds. Toss everything together so vegetables are evenly coated and sauce clings.

Finishing

Turn off the heat. Taste and adjust seasoning: add more soy sauce for saltiness, a squeeze of lime for brightness, or a pinch more honey for sweetness.

Stir in the green parts of the scallions and half of the chopped cilantro or parsley.

Transfer the vegetables to a serving platter or bowl. Sprinkle with toasted sesame seeds and remaining herbs. Serve immediately with lime wedges on the side.