In a small bowl, whisk together the chicken broth, low-sodium soy sauce, corn starch, honey, and optional hot sauce until smooth. Set aside.

Heat 2 tablespoons of cooking oil in a large non-stick skillet or wok over medium-high heat. Chop your vegetables in uniform sizes.

Add the sliced carrots, broccoli florets, baby corn, mushrooms, and bell peppers to the skillet. Stir-fry these fresh veggies for about 3 minutes.

Lower the heat and add unsalted butter, minced garlic, and fresh ginger to the pan. Stir for 30 to 60 seconds until fragrant.

If the stir fry sauce has separated, give it a quick stir before pouring over the vegetables. Let the mixture simmer for 3 to 4 minutes.