Cut asparagus into bit sizes. Slice oyster mushroom into sheets then score. Wrap mushroom around asparagus and tie tightly with gourd string. Deep fry quickly then place on serving plate.
Blanch broccoli and season with mushroom seasoning, salt, sugar and canola oil. Decorate broccoli around the plate.
Sauce: In a heated wok, add canola oil and ginger slices, water, mushroom seasoning, salt, sugar, white pepper, Mirin Sweet Cooking Seasoning. Stir. Add potato starch premixed in water to thicken. Add sesame oil and chili pepper slices last. Pour sauce over the wraps then serve.