Pre-heat a wok or large, deep skillet over high heat. Add canola oil to the pan along with ginger, garlic and chili paste. Heat for 30 seconds or until fragrant.
Add chopped vegetables to the pan and sprinkle with salt and pepper. Sauté for two minutes then add chicken broth. Bring to a boil then reduce heat to low and cover with lid to quickly steam the vegetables to soften, about 3 minutes. (You want them bright and crisp-tender, not overly cooked/soggy.)
Stir in soy sauce, rice vinegar and sesame oil. Add additional salt and pepper to taste before serving. Garnish with sesame seeds if you wish.