1 – Heat a frying pan or wok over a high heat.Add the groundnut or vegetable oil and the sesame oil, and reduce the heat . Add the garlic and sauté for 2 minutes.
2 – Add the chopped ginger, baby carrots, broccoli and asparagus tips to the pan and stir-fry for about 4 minutes. Add the spring onions and spring greens to the pan and stir-fry for a further 2 minutes.
3 – Add the soy sauce and apple juice and cook for 1 – 2 minutes until the vegetables into four warmed bowls and sprinkle with toasted sesame seeds. Serve with noodles , if liked.
Vary the taste and texture of this dish by substituting red peppers or spinach for the spring greens.