Mix both sauces, the starch and 2 tablespoons water in a small bowl. Set aside.
Heat a wok, add 1 tablespoon peanut oil and toss. Add half of the meat and stir-fry until browned, about 3 minutes. Remove, repeat the process with the other half of the meat.
Heat the remaining peanut oil in the wok, stir-fry the scallions, garlic and ginger for about 1 minute. Add the remaining vegetables and stir-fry until almost cooked. Return the meat to the wok, stir in the sauce until it thickens and the vegetables are cooked.
Mix in the sesame seeds and the 2 tsp sesame oil. Serve with rice or Chinese egg noodles.