In medium bowl, combine ginger, wine, soy sauce, and sesame oil. Toss
beef strips in mixture and marinate 30 minutes to several hours.
Drain beef and reserve marinade. Combine marinade with enough water
to make 1/3 cup. Dissolve corn starch in this mixture. Heat wok on
high heat and add 1 tb oil. Add beef to pan; stir-fry until meat
loses raw color, about 1 minute. Remove meat from pan. Add rest of
oil to wok. Add asparagus and stir-fry on medium heat until heated
through. Return beef to pan; add reserved marinade. Increase heat to
high and cook until sauce thickens. Serve immediately.
Variations:
When asparagus is not in season, sliced Chinese or Western-style
broccoli can be used in its place.
For a richer sauce, reduce soy sauce in marinade to 1 tb dark soy;
add 2 tb oyster sauce to pan during last step.
