In large iron skillet or wok, heat oil and brown meat (do not brown seafood) with ginger. Add carrots and brown shortly. Add 3 tbs water and cook covered on medium heat about 5 minutes. Add onion and bell pepper, cook covered 2 minutes. Add green beans, bamboo shoots, water chestnuts and 3 tbs or so of water, cover and cook 3 minutes. If using seafood add now. Add squash, recover and cook another 3 minutes. Add cauliflower and broccoli and add a little more water if needed. Cook covered about 4 minutes. Add beansprouts and soy sauce, recover and cook about 3 minutes. Dissolve cornstarch in water and add slowly to vegetables to make gravy. After gravy bubbles serve immediately over hot rice. Any vegetable can be added or subtracted from this recipe and it still comes out good and any kind of meat works well also. To slice meed thinly easily, partially freeze it (or thaw slightly if frozen) before slicing. If cooked to perfection the vegetables should be still a little bit crunchy.