Gather your wok or large skillet, a spatula, and a sharp knife. Prepare all ingredients first: trim the asparagus into 4-5 cm pieces, slice the mushrooms, mince the garlic, and grate the ginger.
In a small bowl, whisk together soy sauce, rice vinegar, honey (if using), and 1 teaspoon of sesame oil to make your stir-fry sauce.
Heat your wok or skillet over high heat until it shimmers, then add 1-2 tablespoons of neutral oil. Swirl to coat the surface evenly.
Add the minced garlic and grated ginger to the hot oil. Stir quickly and listen for the fragrant sizzle, cooking for about 10 seconds until aromatic but not burned.
Place the sliced mushrooms into the pan in an even layer. Let them sit undisturbed for 30 seconds to develop color, then stir-fry for about 2 minutes until they soften and release a smoky aroma.
Add the asparagus pieces to the pan. Stir-fry for 2-3 minutes until they turn vibrant green and are tender-crisp, listening for a slight sizzle and watching for color change.
Pour the prepared sauce over the vegetables. Toss quickly to coat everything evenly and cook for another minute until the sauce is glossy and heated through.
Remove the stir fry from the heat. Drizzle with a little more sesame oil if desired, and sprinkle with sesame seeds or sliced scallions for extra flavor and crunch.
Serve immediately while hot, enjoying the crunchy asparagus and savory mushrooms coated in a flavorful, glossy sauce.
