You’ll need a little patience for this recipe,
First, you need to blanch the vegetables, and
Sauté them
In a wok or in a large skillet.

Start with the fava beans:
Plunge for 3 minutes into a pot of salted boiling water.
Gently remove them from the water with a spider skimmer.
Drain and cool in a colander.
Once cool,
Remove the skin.
The beans will be more tender.

Wash and dice the stems of the green asparagus.
Keep the asparagus tips whole.
Shell the green beans.
Immerse both sets of vegetables together into a pot of salted boiling water
For 3 minutes.
Gently remove them from the water with a spider skimmer.
Drain in a colander.

Finely chop the spring onions with some of their green stem.
Rinse the mint and pluck the leaves off.
Slice them thin.
Cut a thin slice of fresh ginger.
Cut half a lemon into thin slices, and then dice.
Make sure the skin has been thoroughly washed before hand!
Toss all the ingredients into a wok with the olive oil, and
Cook until golden.
Sprinkle with a teaspoon of sugar.

Right before serving,
Toss all the vegetables into the wok.
Place over high heat, and
Sauté briskly for 2 minutes.
Add salt to taste.