Prepare the Stir Fry Sauce: In a small bowl, whisk together the cornstarch or arrowroot powder with vegetable broth until smooth. Add soy sauce, sesame oil, white wine (if using), and grated ginger. Set the sauce aside.

Heat the Oil: In a large skillet or wok, heat the safflower oil over medium-high heat. Incorporate the chopped garlic and cook it over medium heat for roughly half a minute, or until it becomes aromatic.

Cook the Vegetables: Add the broccoli florets, carrots, mushrooms, and celery to the pan. Stir fry for 3–4 minutes until the vegetables begin to soften but retain their vibrant color. Next, add the cabbage, snow peas, baby corn, and scallions. Stir fry for an additional 2–3 minutes, making sure all the vegetables are tender but still crisp.

Add the Sauce: Stir the prepared sauce one more time and pour it over the vegetables in the pan. Stir well, ensuring the sauce coats the veggies evenly. Cook for another 2–3 minutes until the sauce thickens and the vegetables are fully cooked but still crisp.

Serve: Remove from heat and serve hot over steamed rice or noodles for a complete meal.