1. Stir together chicken stock, soy sauce, sesame oil, sambal olek, salt, Splenda and xanthan gum. Set aside. 2. Heat a 12-inch skillet and once it is hot, add in oil. To the hot oil, add ginger and garlic and stir to flavor the oil. Quickly add in asparagus and stir. Cover the skillet with a lid and cook for 1 minute.