Combine all the ingredients for your sauce in a bowl. This makes enough sauce for two stir fry’s. Keep leftover in the fridge for another day.
Chop all your veggies more or less the same size. Dry them off either in a salad spinner or pat dry with a towel.
Heat a wok or a large pan over medium-high heat. If you don’t have a large pan, I recommend stir frying the veggies in batches.
Once your wok is smoking hot, add the oil and the white and light green parts of the scallions. Fry, stirring constantly, until tender.
Add the mushrooms and fry until browned and the liquid has evaporated.
Add the broccoli, carrots and red pepper. Stir fry until nearly tender all the way through, about 5 minutes.
Add the snow peas and baby corn. Keep stir frying until all the veggies are crisp-tender - another 3 - 5 minutes.
Push the veggies to the sides of the wok and add the ginger and garlic in the middle. If dry, add a tiny splash more of oil. Allow to fry for about a minute, or until aromatic, then mix everything all together.
Remove the pan from the heat and add as much sauce as you like. I add about half and keep the rest to put over leftovers, another stir fry, or tofu.
Taste and add salt if necessary. I usually add a pinch.
Garnish with the dark green tops of the scallions and serve over rice.
