Prepare the vegetables - Wash and trim the asparagus and cut into 1-inch pieces. Cut the broccoli into small florets. Slice the bell pepper into thin strips. Mince the garlic and slice the green onions. Rinse and dry the snow peas. - To make prep easier, do all of your chopping and prep work before you start cooking. You can also customize this stir-fry with your favorite veggies - just be sure to adjust cooking times accordingly!

Make the stir-fry sauce - In a small bowl, whisk together the soy sauce, vegetable broth, cornstarch, and set aside. - Be sure to whisk the cornstarch thoroughly into the liquid to avoid clumps in the sauce.

Stir-fry the vegetables - Heat the sesame oil in a wok or large skillet over medium-high heat. Add the asparagus and broccoli and stir-fry for 3-4 minutes or until slightly tender. Add the bell pepper and garlic and stir-fry for an additional 2-3 minutes. Add the snow peas and green onions and stir-fry for another 1-2 minutes. - To prevent overcrowding, cook the vegetables in batches if your pan is not large enough. You can also adjust the heat as needed to prevent burning, or add a splash of water or broth to create steam to help the vegetables cook.

Finish the stir-fry - Pour the sauce into the wok and stir to coat the vegetables evenly. Continue to cook for 1-2 minutes or until the sauce has thickened and the vegetables are coated. Serve immediately on a bed of rice or noodles. - Be sure not to overcook the vegetables to maintain their vibrant color and texture. You can also add a sprinkle of sesame seeds or red pepper flakes for extra flavor and heat.