Cut the turkey fillets into strips about 2 in (50 mm) long and 1/4 in (5 mm) thick. Season with salt and black pepper. De-seed the pepper, top and tail the courgette and cut both into thin strips.

Cut the corn spears in half, slice the mushrooms and cut the spring onions into 1 in (25 mm) lengths. Top and tail the mangetout. Preheat a large serving dish.

Heat 1 1/2 tablespoons of the oil in a wok or large frying pan. Add the turkey fillets and cook for 3-4 minutes, stirring continually, until they are golden-brown. Remove the turkey from the wok or pan with a draining spoon and put it to one side.

Add the remaining oil to the pan and peel and crush the garlic. Place the garlic, pepper, broccoli florets, courgette and corn spears in the pan and cook for 2 - 3 minutes, stirring all the time.

Then add the mangetout, mushrooms and spring onions, cook for 2 minutes and reduce the heat. Replace the turkey fillets and pour over the soy sauce. Stir in the bean sprouts and cook for a further 2 - 3 minutes, until the meat is piping hot.

As soon as it is done, carefully turn the mixture into the preheated serving dish. Sprinkle with the sesame oil and the toasted sesame seeds. Serve the dish immediately.