MEATBALL PREPARATION
Heat a skillet with the sesame oil and sauté the garlic and ginger without browning. Once fragrant, add the shiitake mushrooms and green onions. Cook for about 2 minutes until softened. Let cool.
Dissolve the cornstarch in the cold water.
In a mixing bowl, combine the ground beef, cooked mushrooms, dissolved cornstarch, and the remaining meatball ingredients. Mix well.

Form meatballs to your desired size. Place them on a plate and refrigerate while you prepare the vegetables and sauce.
Measure and cut the ingredients for the vegetables.

FINAL PROCEDURE
Heat a skillet with a little vegetable oil and brown the meatballs. Cook over low heat until fully cooked through.
Heat a wok over high heat. Add the sesame oil and sauté the garlic and ginger without browning.
Once fragrant, add and stir-fry the onion.
Add and stir-fry the carrots, snap peas, and bell peppers. Cook until just tender-crisp.

Add the meatballs, bok choy, and the sauce. Let the sauce thicken and serve immediately.
If you want a thicker sauce, dissolve an extra teaspoon of cornstarch in cold water and add to the sauce. Do not overcook the vegetables, as they will release water.
Serve immediately. You can serve this with Chinese noodles or rice.