In large pot, heat 1 T oil. Add eggs and cook. Cut into strips and transfer to plate, set aside.

In same pot, heat 1 T oil and add scallions, ginger, celery, pepper and carrots. Stir-fry until carrots are tender.

Add peas, corn, cauliflower, stock, soy sauce and sesame oil. Stir-fry until cauliflower is soft.

Remove pot from heat and fold in eggs, cilantro and sesame seeds.