Stir Fry with Sesame-Soy Sauce

I've made this recipe at least six times in past 3 months and am tired of trying to find it when I need it, so even though it's your basic stir fry and sauce, I'm putting it up here for my convenience...  It's delicious, and it doesn't get any healthier than this stir fry served over brown rice.

Vegetables: (any combination, need about 4 cups total)
bell pepper
shiitake mushrooms
asparagus
baby bok choy
broccoli
carrots
sugar snap peas
red onion
zuchini

Aromatic base:
2 Tbsp. sliced green onion
2 tsp. minced fresh ginger
2 tsp. minced garlic

Sesame-soy sauce: (in a bowl, whisk cornstarch & vinegar, then mix in the rest)
1 1/2 tsp. cornstarch
2 tsp. rice vinegar
1/4 c. chicken broth
2 Tbsp. soy sauce
2 tsp. sugar
1 Tbsp. sliced green onion
2 tsp. sesame seeds, toasted
2 tsp. sesame oil
1/2 tsp. minced garlic

Heat a 12" skillet over high heat for 2 minutes.  Add 1-2 Tbsp. olive oil and the vegetables.  Add 1 Tbsp. water and cook, stirring constantly for 1 minute.  Add aromatic base mix and cook, stirring constantly until vegetables are crisp-tender 1-4 minutes.  Whisk the sauce one more time, then pour over vegetables in pan.  Stir until evenly coated and cook until it thickens 15-20 seconds.  Serve immediately over rice.