Preheat a wok, then pour in the oil. Heat the oil slightly, then add the ginger and garlic.

Sauté for 1 minute. Add the tilapia strips to the pan and sauté until opaque. Add the carrots, snow peas, asparagus tips, and miniature corns.

Cook for another 4 to 5 minutes, stirring constantly, until the fish is thoroughly cooked. Do not overcook the vegetables; they should remain firm.

Add the soy sauce and seasonings. Serve over fine rice noodles.