Do

1. Trim asparagus and slice diagonally into 2 inch pieces.

2. In a bowl mix stock, tamari, sugar and wine.

3. In a small cup mix cornflour and water.

4. Heat oil in wok over high heat.

5. Add ginger, spring onion, and chilli. Stir-fry until the onion has started to wilt.

6. Add asparagus and stir-fry for 1 minute.

7. Add stock mixture and bring to a boil.

8. 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.

9. Serve with a garnish of spring onion, chilli, sesame seeds and drizzle with sesame oil.