I use pork venison and chicken for a wonderful flavor. Add the meat to the skillet if you haven't done so. Stir occasionally and start dicing the vegies. Cut the chunks as you like them. I like whole florets of Broccoli and my carrots small.
Corn is easy if it is kernaled.
As you cut them up, add them. Stir and see how it looks. You may have to turn up the heat a bit here. When the vegies are steamed they will change colors, get a bit darker a bit softer but still crunchy. Cover the skillet and give it about 5 to 10 minutes to simmer.