Asparagus Chick'un Stir Fry

In the coming days there may be a few stir-frys and phos up on the blog because I can't exert self-control when I'm at H-Mart...you know what I mean?? Produce, tofu, and faux meat is always cheaper at an Asian market than my local grocer, so it's worth it to travel out of the way and stock up! This is something I threw together with a bunch of fresh herbs and bean sprouts, enjoy!

Asparagus Chick'un Stir Fry
1 package asparagus (trimmed and spears cut into halves)
1 package vegan chicken
5 cloves garlic (peeled)
3/4 inch piece ginger (peeled)
2-3 tsp soy sauce
2 tsp vegan mushroom "oyster" sauce
dash rice vinegar
2 dried red Thai chili
handful bean sprouts
1/4 C red cabbage (shredded)
handful cilantro
a few mint leaves

0. Make garlic-ginger paste by pulsing in small food processor.
1. In a wok or medium skillet heat oil to medium. Add garlic, ginger and whole chili. Cook for 1-2 minutes, stirring frequently.
2. Add asparagus, and cook 3-4 minutes or when it begins to be tender.
3. Add chick'un and cook until it begins to brown (this will vary depending on what brand you have). Stir frequently so it doesn't stick.
4. Add soy, oyster sauce, vinegar, bean sprouts, cabbage, cilantro, and mint. Cook for 2-3 more minutes or until heated through.
5. Serve with fluffy jasmine rice.