Crush the garlic and finely slice the chilli and spring onion. Peel and finely slice the red onion, and mix with the garlic, chilli and spring onion.Shred the mangetout, slice the mushrooms and water chestnuts, and mix with the shredded cabbage in a separate bowl to the onion mixture.Heat your wok until it’s really hot. Add a splash of oil – it should start to smoke – then the chilli and onion mix. Stir for just 2 seconds before adding the other mix. Flip and toss the vegetables in the wok if you can; if you can’t, don’t worry, just keep the vegetables moving with a wooden spoon, turning them over every few seconds so they all keep feeling the heat of the bottom of the wok. Season with sea salt and black pepper.After a minute or two, the vegetables should have begun to soften. Add the soy sauce and 1 teaspoon of sesame oil and stir in. After about 30 seconds the vegetables should smell amazing! Tip on to a serving dish, sprinkle over some sesame seeds and tuck in.