Vegetable Rotini Pasta Stir-fry

What I used:

Rotini Pasta : 3 cups
Onions : 1/2 (sliced thinly lengthwise)
Carrot : 1 (sliced thinly)
Celery Stalk : 1 (sliced thinly)
Baby Corn Cobs : 10 to 15
Green Bell Pepper : 1/2 (seeded and sliced thinly)
Red Bell Pepper : 1/2 (seeded and sliced thinly)
Garlic Cloves : 3 (sliced thinly)
Ginger : 1" piece (chopped)
Cornstarch : 1 tsp
Honey : 1 tsp
Salt : as required
Pepper Powder : 1 tsp or as needed
Maggie Seasoning : 1 tsp or as needed
Olive oil : 1 tbsp

How I did:

• In a large vessel, bring water to boil adding a tsp of salt.  Add pasta and cook for about 8 to 10 minutes or until done.  Drain in a strainer and keep it covered until required.
• In another vessel, boil water and add carrot slices and baby corn cobs.  Cook for 2 to 3 minutes and drain.  Run some cold water over them and drain.
• Take a wok or kadai, heat a tbsp of oil, add ginger pieces.  Saute for a while and remove the ginger with a slotted spoon.  We just want the oil to be flavored.
• Add garlic, onion, bell peppers and celery to the kadai and cook for 2 minutes stirring in between.
• Add the cooked carrots and baby corn cobs and cook for another 2 minutes.
• Add the pasta and stir. 
• Mix corn starch in very little to make a smooth paste.  Pour this onto the pasta and stir.
• Add honey, maggi seasoning and ground pepper and stir.  Cook for 2 more minutes stirring in between.
• Serve immediately.