Wash and chop all the vegetables into bite-sized pieces.

Julienne the carrots and slice the bell peppers and mushrooms.

In a small bowl, mix together soy sauce, sesame oil, minced garlic, and ginger.

Heat the wok over medium-high heat and add a little oil.

Add the broccoli, bell pepper, carrots, snap peas, and mushrooms to the wok.

Stir fry for about 5-7 minutes until the vegetables are tender-crisp.

Pour the sauce over the vegetables and stir well to combine.

Cook for an additional 2-3 minutes.

Remove from heat and garnish with sesame seeds and green onions.

Serve hot over rice or noodles if desired.