Blanch each separately: zucchini, water chestnut, baby carrots, vegetable blossom, straw mushroom, and broccoli

In heated wok, add oil and ginger. Stir in and all ingredients except broccoli. Stir fry and season with black vinegar, soy sauce, vegetarian fish sauce, and brown sugar. Add corn starch mixed in water to thicken.

Serve on plate. Use blanched broccoli flowers to decorate.