Trim asparagus and slice diagonally into 2 inch pieces.
In a bowl mix stock, tamari, sugar and wine.
In a small cup mix cornflour and water.
Heat oil in wok over high heat.
Add ginger, spring onion, and chilli. Stir-fry until the onion has started to wilt.
Add asparagus and stir-fry for 1 minute.
Add stock mixture and bring to a boil.
Remove asparagus. Stir cornflour mixture into simmering liquid and cook 1 to 2 minutes or until thickened. Return asparagus to the wok and toss to combine.
Serve with a garnish of spring onion, chilli, sesame seeds and drizzle with sesame oil.