1 Heat oil in a wok or skillet over medium heat; add broccoli, baby corn, snow peas, water chestnuts, and peppers; sauté 4 minutes. Stir in cucumbers.
2 In a small bowl, whisk soy sauce, brown sugar, and cornstarch. Pour over vegetables; cook 1 minute while stirring to coat.
3 Garnish with sesame seeds and green onions; serve hot.