Start by preparing and chopping the vegetables. You can use any mix you like.
In a small bowl, combine the ginger, tamari, lime juice, vinegar, chili garlic sauce & 2 Tablespoons of water and set aside.
Heat a saute pan or wok on high heat, add the oil. Cook the vegetables that take the longest first. Start with the onion, bell pepper and mushroom.
Season with salt & pepper.
When they are translucent (about 4-5 minutes or so), add the garlic and saute 1-2 minutes. Be careful not to burn.
Add the veggies that cook the fastest last - add the asparagus, snap peas and zucchini. Make sure to stir frequently.
Add in the sauce and mix well. Cook just until the sauce has thickened slightly and the asparagus is cooked through.
Remove from heat and plate it up. Garnish with cilantro or scallions & enjoy!