Make sauce. Combine stock, lemon juice, soy sauce, sherry, fish sauce, cornstarch, and sugar in a small bowl. Stir to combine and set aside.
Stir-fry vegetables. Heat oil in a large nonstick frying pan over high heat. Once shimmering add broccoli and carrots and cook until bright in color and browned in a few spots, about a minute or two. Add peppers, garlic and ginger and cook, stirring constantly, until peppers are soft around the edges but still have crunch to them, about 2 minutes.
Add sauce. Give sauce a quick stir to incorporate cornstarch and sugar again then, add to pan, stir to combine. Bring sauce to a boil, cook a minute or two until slightly thickened then remove from heat and stir in basil.
Serve. Serve with steamed brown or white rice and top each serving with sesame seeds, microgreens (if you'd like) and more fresh basil.