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Prep   (40 min)
1. Cut CHICKEN into 3/16 to 1/4 inch thick slices about 1-1/2 to 2 inches long and 1/2 inch wide (or whatever you can do with the chicken you have). Slice CHICKEN LIVERS similarly and massage both together with Soy Sauce Set aside until needed.
2. Slice ONION in half lengthwise, then crosswise into thin slices. Crush GARLIC and chop small. Mix.
3. Cut GREENS into fairly large pieces, perhaps 2 inches long. Cut the stems on a diagonal 1 to 1-1/2 inches depending on thickness.
4. Chop PINEAPPLE into about 1/2 inch pieces.
5. Cut SCALLIONS diagonally into 1 inch lengths, white and green.
6. Drain Straw Mushrooms.
7. Mix Stock, Soy Sauce, Fish Sauce and Sugar.
8. For Topping, cut TOMATOES in half lengthwise and again crosswise if large. Sliver BELL PEPPER however you like and strip CILANTRO leaves from stems. Mix.
Run   (15 min)
9. In a wok or 5 quart sauté pan heat Oil over fairly high heat. Stir in Onion mix and fry stirring until the garlic starts to brown., then stir in the Chicken, turn up the heat full up and fry stirring until it has lost its raw color.
10. Stir in Greens until coated with oil, then stir in Stock mix and bring to a simmer. Simmer covered for about 4 minutes.
11. Stir in Mushrooms and and Pineapple. Continue to simmer covered for another 2 minutes.
12. Stir in the Scallions and take off the heat.
13. Serve immediately with the Topping Mix sprinkled over and plenty of steamed Jasmine rice. Pass the Chili Vinegar Sauce separately.