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1. Snap off and discard woody bases from asparagus. If desired, scrape off scales. Bias-slice asparagus into 2-inch pieces (you should have about 3 cups).
2. In a wok or large skillet cook and stir ginger and garlic in hot oil over medium-high heat for 15 seconds. Add asparagus, onion, and sweet pepper; cook and stir for 3 minutes. Add sugar snap peas and sesame seeds; cook and stir for 3 to 4 minutes more or until vegetables are crisp-tender.
3. Add soy sauce, rice vinegar, brown sugar, and toasted sesame oil; toss to coat. If desired, serve with a slotted spoon.
4. Makes 6 servings.