Rinse the asparagus and snap off the tough woody ends, then cut into 2-inch pieces. Keep nearby.
Clean and slice the mushrooms into thin, even slices, about 0.5 cm thick, and set aside.
Heat your wok or large skillet over medium-high heat until shimmering, then add the neutral oil, swirling to coat the surface.
Add the sliced mushrooms to the hot pan, spreading them out in an even layer. Cook for 3-4 minutes, stirring occasionally, until they turn golden brown and fragrant.
Push the mushrooms to one side of the pan, then add the finely chopped garlic to the empty space. Sauté for about 30 seconds until fragrant and bubbling, being careful not to burn it.
Next, add the asparagus pieces to the pan, spreading them out in a single layer. Stir-fry for 2-3 minutes, until the bright green color is vibrant and they are just tender but still crisp.
Pour in the soy sauce, sprinkle the red pepper flakes, and give everything a good toss. Continue stir-frying for another minute, allowing the flavors to coat the vegetables evenly.
Finish by drizzling the sesame oil over the stir fry, then give it one last toss to distribute the aroma and flavor.
Once everything is nicely coated and the vegetables are cooked to your liking, transfer the stir fry to a serving plate immediately, enjoying the vibrant colors and fragrant aroma.
