Cook the rice, quinoa, or noodles according to package directions.
While the grain is cooking, wash and cut broccoli, carrots, bell peppers, mushrooms, or any other veggies that you want to use into bite-sized pieces and set aside.
Cut the hard skin off of about 1 inch of a piece of ginger root then use a microplane to grate it into very fine pieces. Peel 3 cloves of garlic and chop it fine or use a garlic press to mince it.
Combine all stir-fry sauce ingredients (Water, soy sauce, brown sugar, cornstarch, black pepper, red pepper flakes, grated ginger, and minced garlic) in a bowl (or large measuring cup), and stir well.
Combine all stir-fry sauce ingredients in a bowl (or large measuring cup), stir well, and set aside.
Place a large skillet or wok over medium heat, add 2 Tbsp of oil allow it to heat for about 1 minute, then add the chopped veggies, and saute for about 3 minutes until tender, but still a little crisp.
Mix up the stir up the stir-fry sauce again (to ensure the starch is evenly distributed) and pour it over the vegetables.
Stir constantly for about 1-2 more minutes until the sauce becomes thick, translucent, and shiny. (This ensures that the cornstarch has been fully activated.)
Serve hot over your choice of rice, quinoa, toasted quinoa, or noodles. Garnish with sesame seeds and or green onions if desired.
Notes
If you don't have low-sodium soy sauce, use regular soy sauce and reduce the about to 3 tbsp instead of 4 tbsp.
You can add 1- 2 tablespoons of sesame oil to the stir-fry sauce for more flavor if you wish or simply stir-fry the veggies in sesame oil.
If you choose to add sesame oil to the stir-fry sauce do so after the cornstarch has dissolved or it will stick to the oil and get clumpy.
Be sure to cook the sauce until it starts to bubble and gets thick, translucent, and glossy.