Wash and trim the vegetables and chop into bite-size pieces.
Heat the peanut oil in a wok and saute the shallot, garlic, ginger and 1 teaspoon of salt for about 1 minute, stirring continuously.
Add the carrots and the asparagus and fry for about 30 seconds. Add 1/2 cup water and cook on a high heat for about 2 minutes.
Now add the bok choi and chinese cabbage and the sugar and stir in the rice wine and soy sauce. Cook for a further 3 minutes, stirring continuously.
Drizzle sesame oil over the top, divide into bowls and serve immediately.