This vegetarian stir-fry recipe includes many vegetables--broccoli, sweet pepper, squash, green beans, arugula, and bok choy--all cooked crisp-tender and served with pasta.
Stir together soy sauce, honey, vinegar, garlic, sesame oil if using, and ginger in small bowl. Whisk in canola oil.
Heat oil in large nonstick skillet over medium-high heat. Add onion; saute 2 minutes. Add broccoli, squash, red pepper, green beans and 1/2 cup sauce; cook 3 to 5 minutes. Add arugula and bok choy; stir until wilted. Add remaining sauce. Bring to boiling; cover and cook until beans and broccoli are tender, about 7 minutes.
Serve over cooked pasta. Top with sesame seeds.