How to make it
Cut ends of asparagus. Cook in boiling water with little salt and oil for 3 minutes. Drain and arrange on a serving plate. Keep warm.
Heat 2 tbsp oil. Saute ginger until fragrant. Add black mushrooms, baby corn, carrot and stir-fry for 1 minute.
Stir in sauce mix and cook until sauce thickens. Pour over asparagus