In a small bowl, stir together the orange juice and cornstarch until well blended.

Add the honey, soy sauce, vinegar, and red pepper sauce, stirring to combine.

In a large wok or 12-inch nonstick skillet, heat the olive oil and sesame oil over moderately high heat until hot but not smoking.

Add the carrots, sweet red pepper, and onion and stir-fry for 8 minutes.

Stir in the snow peas or sugar snap peas and stir-fry for 2 minutes.

Stir in the orange juice mixture and cook for 1 minute or until the sauce boils and thickens.

Stir in the sesame seeds if desired.

Serve with grilled poultry or beef and brown rice.