2. Combine 1/2-cup stock with soy sauce and hoisin sauce; set aside. Combines remaining stock with cornstarch and set aside. (Stir well before using.)

3. Heat wok over high heat and add corn oil. When oil is simmering hot, add half the meat and stir-fry until nicely browned on outside but still rare inside, about two minutes. Remove to a plate with tongs and stir-fry remaining meat. Remove and keep warm.

4. Pour off all but l tablespoon oil, reheat wok, and add ginger, garlic, boiling onions, bell pepper and mushrooms. Stir-fry two to three minutes.

5. Return meat to wok, add soy mixture and bring to boil for one to two minutes. Add broccoli, cauliflower, green beans and green onions. Reduce heat slightly and stir in cornstarch binder Cook, stirring, until thickened, about one minute. Toss in sesame seed oil and garnish with sesame seeds and cilantro.