This is a simple recipe but you need to pay attention to the cooking time of each ingredient.  One easy way to do that is to cook the items separately, and then combine at the end with the sauce.  This dish is delicious by itself with rice, but you can also add a protein source of your choice.  Best to cook that separately as well before combining.

Clean and thinly slice 1 or 2 Spring onions, green and white parts.  You want about 2 C. total.

Wash and thinly slice carrots to make 2 C.  You can slice these in full rounds on a bias, or julienne them.

Pull the tabs off 2 C. Snap peas, then cut them in 2 or 3 pieces.

Snap the bottoms off 1 bunch of asparagus, then chop into 1″ pieces.

For the sauce, combine 3 T. fresh squeezed orange or mandarin juice with 3 T. soy sauce, 1 t. sesame oil, 2 t. freshly minced ginger, and 1 t. chili paste with garlic OR black bean paste with garlic.

Heat a wok or cast iron skillet and add 1 T. high-heat cooking oil.  When it begins to smoke, add the onions and stir fry until they soft, then add the carrots.  Continue to cook on high heat until the carrots are tender and the onions beginning to brown.  Transfer to a bowl or plate.

Add another tablespoon of oil and then the asparagus.  Sprinkle with salt.  Stir fry until they turn bright green and are just tender.  Transfer to the bowl or plate with the onion/carrot mixture.

Add another 1 T. of oil and the snap peas to the pan.  Stir fry for just 30 seconds, then transfer.

Allow the pan to cool for a minute or two, then add the sauce and stir it to keep it from boiling.  Cook for 2-3 minutes until it starts to thicken, then add all the vegetables back into the pan and stir to coat.