1. Add oil to a large skillet and heat on medium-high. Add snow peas and carrots. Saute until just starting to brown (2-3 minutes).
2. Add water chestnuts and broth. Bring to a boil. Cover, reduce heat, and steam until tender (5 minutes).
3. Combine soy sauce and cornstarch, stirring until cornstarch dissolves. Add to vegetable mixture. Cook over medium heat, stirring constantly, until sauce thickens (2-3 minutes). Serve immediately.