In a bowl, whisk soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, and cornstarch until completely smooth and free of lumps.

Pour sauce into a small saucepan; simmer over medium heat 2–3 minutes, stirring often, until thick and glossy.

Rinse broccoli florets, thinly slice carrots and bell peppers, and trim snap peas. Arrange each on a cutting board for easy cooking.

Heat oil in a large skillet over medium-high; add carrots, broccoli, and peppers. Cook 4–5 minutes until edges turn golden.

Stir in snap peas and sauté 2 minutes more until they’re bright green and crisp-tender.

Pour hot teriyaki sauce over the skillet; toss gently for 1–2 minutes until every piece glistens with sauce.

Remove pan from heat, stir in baby spinach, and let it wilt for about 30 seconds.

Divide glazed veggies among bowls; sprinkle with toasted sesame seeds and chopped green onions for a final flourish.