Sesame-Ginger Vegetable Stir-Fry

In a large skillet over medium-high heat, heat oil. Add garlic and ginger and cook until fragrant, 1 minute. Stir in snap peas, pepper, carrots, and mushrooms and cook until tender, 8 to 10 minutes. Season with salt. In a small bowl, stir together soy sauce, water, sesame oil, brown sugar, and cornstarch. Stir sauce into pan and cook until slightly thickened, 2 minutes. Serve over rice.