Stir corn starch, salt and broth in a small bowl until smooth; set aside.
Heat oil in a large skillet over medium-high heat. Add green beans, onions and garlic; stir fry 2 minutes. Add zucchini, pepper and carrots; continue to stir fry additional 2 to 3 minutes or until all vegetables are tender-crisp.
Stir corn starch mixture; add to skillet. Stirring constantly, bring to boil over medium heat; boil 1 minute.
Stir in tomato, basil and lemon juice; cook 1 minute or until tomato is heated through.