Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut asparagus diagonally into 2-inch pieces (you should have about 3 cups).
Pour vegetable oil into a wok or large skillet; heat wok over medium-high heat. Add ginger and garlic; cook and stir for 15 seconds. Add asparagus, sweet pepper, and red onion; 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.
Add soy sauce, vinegar, brown sugar, and sesame oil to vegetable mixture; toss gently to coat. If desired, use a slotted spoon for serving.
Looks great. Tastes great. Easy to throw together. Served with pasta and sausage.