Start with very hot skillet or wok with about ½ inch of peanut or vegetable oil. Sauté meat and onions very quickly, Seasoning lightly with a little of each of the seasonings; Remove meat and set aside. Add about ½ inch more oil to wok and stir-fry only the vegetables that will take the longest to cook, i.e.: carrots, broccoli and cauliflower. Add all seasonings again, covering vegetables evenly and stirring constantly. As vegetables begin to get fork-tender, but crisp, add any vegetables remaining, except cucumbers. Stir-fry until all vegetables are crisp-tender, seasoning to taste. Add meat back into wok. Stir thoroughly with vegetables. Taste for proper seasoning and add soy to taste. Mix cornstarch into cold stock and add to the stir-fry. Cook to desired thickness. Add cubed cucumbers and toasted sesame seeds if desired.