Toasted sesame oil
2-inch piece of fresh ginger (peeled and shredded fine)
red pepper flakes (or to taste)
soy sauce (preferably light)
fresh asparagus (peeled and trimmed to a consistent length)
black sesame seeds
white sesame seeds
Heat the peanut and sesame oils a large skillet or wok over medium heat. Add the ginger, garlic, and red pepper flakes, and cook for 2 minutes, stirring frequently and watching carefully to ensure the garlic does not burn.
Add the soy, mirin, and oyster sauce and cook until hot and bubbly, about 2 minutes.
Add the asparagus and stir-fry until it is crisp-tender, 2 to 5 minutes depending on the thickness of your spears.
Stir in the sesame seeds, then transfer the asparagus to a warm platter and serve immediately.