Prep the veggies and in a dry hot skillet, brown the mushrooms for a few minutes.
Meanwhile, steam the broccoli and carrots for about 5 minutes or to desired tenderness.
Whisk together sauce ingredients and add to the mushrooms. Do not walk away, the cornstarch makes this sauce thicken very quickly.
Serve the mushrooms and veggies over cooked white rice.
Garnish with green onions and garnish with sesame seeds.
Top with a bit more of the sauce, if desired.