In a large nonstick saute pan set over medium-high heat, add the vegetable oil and warm until shimmering. Add the onion and cook, stirring, until translucent.
Add all the remaining vegetables: cabbage, boy choy, carrots, corn, celery, mushrooms, and bamboo shoot. Cook, stirring from time to time, until the vegetables are soft but not mushy, about 10 minutes.
Add the Chinese cooking wine and soy sauce and simmer until the liquids are reduced by half. Add the ginger and sesame oil, stir well to combine, then stir in the cornstarch and water mixture, stirring vigorously to distribute it. Remove from the heat and stir in the coriander and green onions. Taste and adjust seasoning to taste.