Step 1: Prepare the sauce by whisking together the soy sauce, honey, and toasted sesame oil in a small bowl. In a separate small container, mix the cornstarch and water to create a slurry.
Step 2: Heat a large wok or skillet over medium-high heat. Add the avocado oil and swirl to coat the surface thoroughly.
Step 3: Add the broccoli florets and carrots to the hot pan. Stir-fry for 3-4 minutes until they begin to soften but still retain a bright color.
Step 4: Add the red bell pepper and snap peas to the pan. Continue to stir-fry for another 2-3 minutes.
Step 5: Create a small space in the center of the vegetables and add the minced garlic and grated ginger. Sauté for 30 seconds until very fragrant.
Step 6: Pour the soy sauce mixture over the vegetables, then immediately add the cornstarch slurry. Stir constantly for 1 minute until the sauce thickens and glazes the vegetable stir fry.
Step 7: Remove from heat and serve immediately over rice or noodles, garnished with sesame seeds and sliced green onions.