To make the sauce combine, 1 tablespoon finely chopped green onions, 2 teaspoons rice wine vinegar, 2 teaspoons lower-sodium soy sauce, 1 teaspoon peeled & minced fresh ginger, 1 teaspoon minced garlic, 1 teaspoon sesame oil, 1 teaspoon honey, 1 tablespoon hoisin sauce. Mix together and set to the side.
Heat the wok on high heat. Pour the grape seed oil in the wok and swirl. Heat for one minute and then place the kale, broccoli, carrots, and red bell pepper in the wok with 2 tablespoons water. Mix well and place a lid and cook for 3 minutes (stirring occasionally--this will help steam the vegetables).
Add the water chestnuts and continue cooking vegetables and mixing the vegetables around the wok so that they don't burn. Once the vegetables are al dente (about 5-7 minutes total) pour in the sauce. Mix constantly until everything has been coated with sauce. Cook for one 1 minute, remove from heat. Plate and sprinkle the remaining green onions and sesame seeds on top. Enjoy.
Use whatever veggies you like or have on hand. Just cut them in similar size and shape, and always start with the longest cooking veggies first.