1. Stir chicken stock, soy sauce, sesame oil, sambal olek, salt, Splenda, and xanthan gum. 2. Heat a skillet and add in oil. Add ginger and garlic and stir. Add in asparagus. Cook for 1 minute. 3. Add mushrooms and pour in the sauce, stir quickly, and cover. 4. Allow the vegetables to cook for 2 minutes. Then, sprinkle with sesame seeds, and serve.