Cut the asparagus into 5 cm (2 inch) pieces, keeping the stems and tips separate. Deseed the pepper and cut into bite-sized pieces. Slice the courgettes thinly. Top and tail the mangetout and green beans and cut diagonally. Roughly chop the spring green leaves.
Blanch the carrots and broccoli florets in boiling water for 1 minute. Add the asparagus stems and continue for another minute. Drain and place in a bowl of cold water for a crispy texture. Drain and combine with all the other vegetables and ginger.
Dry-fry the sesame seeds in a nonstick frying pan over a medium heat. Shake the pan to move the seeds around for 3–4 minutes or until they are lightly browned and popping. Spoon into a small bowl.
Heat the oil in the same wok and stir-fry the garlic over a medium heat for 1–2 minutes or until lightly browned. Add the mixed vegetables and bean sprouts and stir-fry for 3–4 minutes. Add the stock and soy sauce and toss together. Add the spring onions and cherry tomatoes in the last few seconds, making sure the tomatoes don't lose their shape. Taste and adjust the seasoning.
Spoon on to a serving plate, sprinkle sesame seeds on top and garnish with coriander leaves.