To make the stir-fry sauce, put the soy sauce, sherry, honey and stock in a small jug. Stir together until combined then set aside until needed.
Heat the vegetable oil in a wok or large deep frying pan. Add any of the tougher, slower-cooking vegetables (such as carrots, broccoli, celery, green beans and baby corn) and stir-fry over a high heat for 30 seconds. Pour in 1 – 1 1/2 tablespoons of water, cover with a lid and cook over a high heat for 2 minutes.
Next add the more tender, quicker-cooking vegetables (such as capsicums, snow peas, bean sprouts and spring onions), along with the garlic and ginger, and stir-fry for about 2 minutes, or until they are almost tender.
Finally, stir in any delicate leafy vegetables (such as shredded greens, baby bok choy or baby pak choy) and cook for just 1 more minute until all the vegetables are cooked but retain some bite and their bright colour.
Pour in the stir-fry sauce and stir-fry for 1 minute until all the vegetables are coated in the sauce. Transfer to a serving platter, sprinkle with sesame oil, then serve at once.