Wash and cut all vegetables as listed: separate broccoli into bite-sized florets, thinly slice carrots on the diagonal, seed and thinly slice the red bell pepper, trim and halve beans, slice mushrooms, and slice green onions separating whites and greens. Mince garlic and ginger.

Make sauce

In a small bowl or measuring cup whisk together soy sauce, oyster sauce, rice vinegar, honey, cornstarch, water, crushed red pepper flakes, sesame oil, salt and pepper until smooth and cornstarch is fully dissolved. Set aside.

Cook

Heat wok or skillet

Place a wok or large skillet over high heat. Once hot (a drop of water should sizzle and evaporate), add the neutral oil and swirl to coat.

Sear aromatics

Add the white parts of the green onions, minced garlic, and minced ginger to the hot oil. Stir-fry for 10–20 seconds until fragrant, taking care not to burn.

Cook dense vegetables

Add the carrot slices, broccoli florets, and beans to the wok. Stir-fry, tossing constantly, for 2–3 minutes until they start to brighten in color and develop slight char but remain crisp-tender. If needed, add 1–2 tablespoons of water to create steam and help cook without oil.

Add remaining vegetables

Add the sliced mushrooms, red bell pepper, and any optional baby corn or snap peas. Continue stir-frying for another 1–2 minutes until the mushrooms have lost some moisture and the peppers are just tender-crisp.

Add sauce and finish

Give the sauce a quick stir and pour it over the vegetables. Stir continuously for 30–60 seconds as the sauce heats and thickens, coating the vegetables evenly. Cook until sauce is glossy and vegetables are crisp-tender (do not overcook).

Final seasoning and serve

Turn off the heat and stir in the sesame oil (if not already included) and the green onion greens. Taste and adjust seasoning with additional soy sauce or salt if desired. Transfer to a serving platter, sprinkle with toasted sesame seeds and an extra pinch of black pepper, and serve immediately.