Whisk together the vegetable stock, soy sauce, rice wine vinegar, cooking wine, brown sugar, ketchup, and sesame oil. Set aside.
Add the olive oil to a large skillet over medium-high heat, then add the carrots.
Cook 2-3 minutes, stirring frequently, then add the broccoli, red bell pepper, snow peas, water chestnuts, and baby corn.
Cook an additional 5-6 minutes, until everything is tender and heated through.
Stir in the garlic and ginger and cook for 1 minute.
Pour in the stir fry sauce and heat for 1-2 minutes.
Mix together the cornstarch and water.
Stir the cornstarch slurry into the vegetables and raise the heat to high. Heat for 30 seconds to 1 minute to thicken the sauce.
Serve as is or over rice or noodles. Garnish with sesame seeds and/or sliced green onions, if desired.