Prepare the vegetables. Cut the sweetcorn and green beans in half. Cut off the tips of the asparagus and slice each stalk into 5 cm (2 inch) lengths. Cut the carrots into matchsticks.
Blanch all the vegetables in boiling water for 1–2 minutes, remove and place them in a bowl of cold water to ensure a crispy texture, then drain.
Heat the oil in a wok or large frying pan and stir-fry the garlic over a medium heat until it is lightly browned.
Add the chicken and stir-fry for 3–5 minutes or until the meat is cooked. Add the mixed vegetables, stock or water, ginger, oyster sauce and light soy sauce and stir-fry for 2–3 minutes. Add the spring onions.
Spoon on to a serving plate, garnish with coriander leaves and serve immediately.