Start by washing and chopping all your vegetables. Make sure the broccoli is in bite-sized florets, the zucchini is sliced into half circles, and the carrots are cut into rounds. Trim the green beans and chop the cabbage into large pieces.
In a large skillet or wok, heat the sesame oil over medium-high heat.
Add the minced garlic and ginger to the hot oil. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
Next, toss in the broccoli florets and carrot rounds. Stir-fry for about 2-3 minutes until they start to soften.
Add the zucchini slices and green beans to the mix. Continue to stir-fry for another 2-3 minutes.
Stir in the green cabbage pieces and pour in the chicken or veggie broth. Add the soy sauce and toss everything together. Cook for an additional 2-3 minutes.
Once everything is well combined and cooked to your desired tenderness, remove from heat. Serve hot.
