In a bowl, add the soy sauce, sesame oil, rice vinegar, honey and sriracha.
In a large wok, add the oil and wait for it to shimmer. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the mushroom, broccoli, bell peppers, baby corn and water chestnuts and cook for about 5-7 minutes, until they begin to soften.
Pour in the sauce and cook for another 3-4 minutes.
Garnish with sesame seeds.
