Blanch angled loofah and snow peas in boiling water for less than a minute then drain. Put in carrot to boil for a minute then drain. Put all vegetables into a basin of cold ice-water to steep for 2-3 minutes. Drain and put aside.
Heat oil and sesame oil until hot and lightly brown ginger and garlic. Add all blanched vegetables, shimeji mushrooms, baby sweet corn and capsicum. Toss and fry briefly. Add sauce ingredients and stir well to mix. Thicken with cornflour mixture. Dish out and serve.