Wash all the vegetables. Peel the carrots. Cut the hard bottom off the asparagus and chop the asparagus spears into three. Cut the carrots into pieces the same size as the asparagus. Chop the onions into quarters.
Bring a pan of salted water to the boil. Add the asparagus for 30 seconds and then add the mangetout and cook for 30 seconds. Drain the vegetables, dip them into cold water and drain again.
Heat a wok or frying pan. Add the oil and then the ginger and carrots. Cook for 2 minutes and add the onions. Cook for 1 minute. Add the sauces and the green vegetables. Mix and cook for about 1 minute
Taste to check the seasoning and that everything has cooked. If needed, add more seasoning and/or cook for longer. Serve hot, warm or cold.
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