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Combine water and cornstarch together in a saucepan to desired thickness. Add beef broth, soy sauce, rice vinegar, wine vinegar, red pepper flakes, sugar, garlic, and ginger. Bring to a boil, reduce heat, and let sauce simmer until thickened while you cook the vegetables, about 5 minutes. Heat oil in a wok or large frying pan. Add asparagus, onion, and garlic; cook until slightly tender, about 5 minutes. Add boy choy and zucchini; cook until still slightly crispy, about 5 minutes more. Stir sauce into the vegetables and top with sesame seeds.
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Heat-resistant spatulas for folding, stirring, scraping
Cooling and draining rack for baked goods, fried items
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Heat-resistant spatulas for folding, stirring, scraping
Cooling and draining rack for baked goods, fried items