Peel the spring onions. Wash all of the vegetables. Cut the tomatoes into quarters. Trim the asparagus stalks and then cut into thin slices on the diagonal. Cut the asparagus tips in half. Thinly slice the fennel. Cut the courgettes in half lengthways, then into quarters and then into small pieces. Thinly slice the spring onions. Cut the green beans and the mange tout in half on the diagonal. Discard any beansprouts that have browned. Peel the peppers, remove the seeds and then thinly slice. Pick and roughly chop the herbs.
Heat a wok and add a little olive oil. Add the fennel and the pepper, season well and cook for 1 minute. Add enough water to come halfway up the height of the vegetables and then cook until the liquid has evaporated.
Add the onions to the pan, season and cook for 1 minute before adding the green vegetables and the rest of the water. Cover and cook for 2 minutes.
Add the beansprouts, tomatoes, sesame seeds and the chopped herbs. Season and then cover with a lid and remove from the heat. Leave covered for a further minute.
Stir gently, check the seasoning and finish with a drizzle of sesame oil.
«Try adding some oyster or wild mushrooms to this stir fry recipe.»