In a small bowl stir broth, lemon juice, lemon zest, cornstarch and tamari
until cornstarch dissolves; set aside. In a wok or large skillet, heat a little
water/broth over high heat, or spray with cooking spray. Add asparagus, veggies,
beans and garlic; stir-fry until asparagus is crisp-tender, 3 to 4 minutes. Add
green onions; stir-fry until slightly wilted, about 1 minute. Reduce heat to
medium. Stir sauce mixture again to mix; pour into pan. Cook, stirring, until
sauce thickens and turns translucent, about 2 minutes.
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