In a small bowl, whisk together ¼ cup chicken broth, 3 tablespoons low-sodium soy sauce, 1 tablespoon corn starch, 1 tablespoon honey, and a dash of hot sauce if desired. Set aside.

Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat. Add sliced carrots, broccoli florets, baby corn, mushrooms, and bell pepper. Stir-fry for about 3 minutes until crisp-tender.

Reduce heat to medium; add 1 tablespoon of unsalted butter, 2 minced garlic cloves, and 1 tablespoon of freshly minced ginger. Stir until fragrant, about 30 to 60 seconds.

Pour the prepared stir fry sauce over the vegetables, stirring to coat. Cook for another 3 to 4 minutes until the sauce thickens.

Serve immediately over steamed rice or noodles, ensuring the veggies retain their crunch.