2 tblspns vegetable oil
1 large knob ginger, peeled and finely sliced
2 long red chillies, sliced
4 cloves garlic, peeled and sliced
1/2 medium Spanish onion, sliced
20 asparagus spears, stalks snapped off
1 tblspn kecap manis
2 tblspns soy sauce
2 tblspns honey
1/3 cup chicken stock
Heat vegetable oil in a wok on high until shimmering. Add ginger, chilli, garlic and onion and toss for a minute or two.
Add asparagus, toss then add remaining ingredients. Bring to the boil and stir until asparagus is just cooked and sauce has reduced to a glaze.