Heat the peanut oil, in the wok, on high.
Once heated add broccoli florets, sliced onion, peppers, and mushrooms to the wok. Cook for 6-7 minutes or until the vegetables become tender.
Stir to combine.
Stir in the baby corn, snow peas, and matchstick carrots, cook for an additional 3-4 minutes. Whisk in the cornstarch, soy sauce, and red pepper flakes to the bowl of baby corn liquid. Reduce the heat on the stove to low.
Add the garlic and ginger paste and cook for another minute. Stir well.
Pour the sauce (baby corn liquid mixture) over the vegetables in the wok. Stir to blend all of the ingredients.
Continue to cook on low for 2-3 minutes (or until the sauce begins to thicken).
Stir once more before serving.
Enjoy!