In a small mixing bowl, combine the broth, low sodium soy sauce, sesame oil, rice vinegar, garlic, ginger, and arrowroot starch. Mix vigorously until no clumps remain. Set sauce aside until ready to use.
Heat large skillet over high heat and add the olive oil.
Add the vegetables into the skillet toss everything to coat in the hot oil. Cook for 4-5 minutes, or until the vegetables start to cook through.
Add the sauce and cook for one more minute to thicken.