1. With vegetable peeler, remove wide strips of the zest from each orange and set aside. Cut off rind, then section each orange over a bowl, allowing the sections to fall into the bowl. Stir in the soy sauce, broth, worcestershire and vinegar.
2. Spray large nonstick skillet or wok with canola nonstick spray and set over medium-high heat. Add the asparagus, garlic, ginger, and crushed red pepper. Stir-fry until just opaque in the center, about 3 min. Add the orange mixture and reserved organt striops, bring to a boil, stirring constantly. Boil about 30 seconds. Add the potato and cook, stirring constantly until the potato is tender and the mixture thickens, about 1 min. Serve at once.