Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.
Recipe courtesy Jack Bishop's VEGETABLES EVERY DAY (HarperCollins, 2001)