In a mixing bowl add the first eight ingredients and set aside for 15 minutes to marinade.
Chop the vegetables in the meantime into bite sized pieces and heat a wok until several drops of water skip and steam when thrown in the pan - it's ready!
Brown the meat quickly in the oil and stir often. Next, add the vegetables and stir to coat evenly and begin to cook for several minutes. Add the broth/cornstarch mixture to the wok and stir quickly as sauce will begin to thicken.
Serve with rice if you want but this is good on it's own.