Prepare all the vegetables by washing and cutting them according to the recipe's instructions.

Combine vegetable broth and water in a pot, bring to a boil, then add the rice.

Cover the pot, reduce the heat to low, and simmer for 20 minutes, or follow the rice package instructions, omitting salt and butter.

In a small bowl, whisk together the soy sauce, sherry wine, hoisin sauce, chile sauce with garlic, arrowroot (or cornstarch), and vegetable broth to create the sauce.

Heat the vegetable and sesame oils in a wok or large skillet over medium-high heat.

Add the carrots to the wok and stir-fry for 1-2 minutes.

Add the sugar snap peas to the wok and stir-fry for 1-2 minutes.

Add the red bell pepper and onion to the wok simultaneously and stir-fry for 1-2 minutes.

Incorporate the cooked beef or chicken strips into the vegetable mixture and stir-fry for 1-2 minutes.

Pour the prepared sauce over the vegetable and meat mixture in the wok.

Bring the sauce to a boil while continuously stirring.

Reduce the heat and simmer until the vegetables are crisp-tender, approximately 1-2 minutes or more.

Spoon the stir-fry over the hot cooked rice.

Sprinkle the sliced scallions over the stir-fry.

Serve immediately.