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Prep
1. Cut CHICKEN into bite-size slices about 1/4 inch thick.
2. Stem MUSHROOMS cut into slices about 1/8 inch thick. Soak in water for 20 minutes, drain and wring out lightly.
3. Cut tough ends from ASPARAGUS, then line up the tips and cut into three sections. Keep the three sections separate.
4. Crush, slice and chop GARLIC fine, slice GINGER thin crosswise and chop fine, mix with garlic.
5. Cut CARROTS into sticks about 1/8 inch thick by 1-1/2 inches long. Slice BAMBOO SHOOTS into narrow strips similar to the carrot sticks. Mix both with mushrooms.
6. Cut SCALLIONS into 1 inch lengths up to the green tops.
7. Cut Scallion tops thin on a steep diagonal for garnish. Core CHILIS and cut into shreds, mix with scallion tops.
8. Mix Soy Sauce, Fish Sauce and Stock.
Run
9. In a sauce pan bring Water to a boil, put in the thick ends of the Asparagus and cook 1-1/2 minutes, then put in the middle section and cook for another minute. Finally put in the tips and cook for 4 minutes. Take off the heat and add enough cold water to stop the cooking but hold the asparagus warm.
10. Heat OIL in a wok or large sauté pan and fry Garlic Mix until garlic shows a trace of color, then stir in Chicken and fry stirring until chicken is opaque.
11. Stir in Mushroom mix and fry stirring until well distributed, then stir in Sauce Mix. Bring to a boil, then simmer covered until carrots are cooked through but still firm, about 7 minutes. Stir in the Scallions when nearly done.
12. Drain Asparagus and stir in to distribute evenly.
13. Garnish with Slivered Chili mix and serve with jasmine rice.