Boil the whole carrot till done. Drain and cut into half inch thick roundels.
Heat oil in a wok. Add garlic and sauté till lightly coloured.
Add cauliflower and three tablespoons of water and cook for three to four minutes.
Add mushrooms, asparagus and carrot and cook for two minutes.
Add fish sauce, sweet chilli sauce and sugar and stir to mix well.
Transfer onto a serving plate and serve hot.