Spring Vegetable Stir Fry with Lemon Ginger Sauce

For the Lemon Ginger Sauce:

• 1/2 cup low sodium vegetable broth
• 2 tablespoons tamari sauce or soy sauce
• 2 tablespoons water
• 1 teaspoon sesame oil
• 4 tablespoons fresh lemon juice
• 1 teaspoon fresh grated ginger
• 4 cloves garlic minced
• 2 teaspoons cornstarch

For the Stir Fry:

• 1 tablespoon olive oil
• 1 large bunch of asparagus ends trimmed, cut into 2-inch pieces
• 2 cups sugar snap peas
• 4 green onions cut into 2-inch pieces
• 1 8 oz can water chestnuts, drained
• salt and black pepper to taste
• Quinoa or Rice for serving, optional