In a non-stick wok or large skillet, heat one teaspoon of oil until almost smoking.

Add the egg whites and allow to cook undisturbed over medium heat until the egg turns into a firm “omelet." Once firm, break it apart in the wok with a wooden spoon and continue to cook until the pieces begin to lightly brown. Remove from wok and set aside.

 In the same wok, heat two teaspoons of oil over very high heat. Add the chicken breast and mushrooms and cook, stirring continuously until chicken is cooked through and golden brown. Remove from wok and set aside.

In the same wok, heat the remaining oil, and add the cauliflower and asparagus. Cook over high heat, stirring continuously, until tender.

Once vegetables are tender, return the cooked egg white and chicken mushroom mixture into the wok and mix thoroughly.

Add the soy sauce, chili paste and cilantro; continue to mix thoroughly. Serve warm.