Heat the cooking oil in a non-stick wok or frying pan. Add the chicken gizzards and cook over high heat until the edges start to brown.
Add the garlic, onion and ginger, and cook until fragrant, about 30 seconds.
Add the carrot rings and cut asparagus. Stir fry for about a minute.
Pour in the soy sauce and Kecap Manis.
Add lots of ground pepper.
Cook just until the sauce boils.