Move the vegetables to the outer edges of the wok as best as you can (if you have a small wok, you may need to remove some veggies and add them back in at the end). Add the sauce to the center of the pan. Re-stir the cornstarch mixture and add to the sauce; mix well. Allow the sauce to boil briefly until thickened; remove from the heat (see Recipe Note #1). Garnish with cilantro and serve over rice (noodles, zoodles, or zucchini squash also work well). Enjoy!