1 tablespoon toasted sesame oil
1½ pounds fresh asparagus, tough ends trimmed, cut into
1 pound chicken tenders, cut into bite-size pieces
4 scallions, trimmed and cut into 1-inch pieces
2 tablespoons minced fresh ginger
1 tablespoon oyster-flavored sauce
1 teaspoon chile-garlic sauce (see note)
¼ cup shelled, salted pistachios, coarsely chopped
Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce.
Cook, stirring, until the chicken is juicy and just cooked through, 1 minute to 2 minutes more. Stir in pistachios and serve immediately.
Note: Can be found in the Asian-food section of supermarkets. May be stored in the refrigerator for up to 1 year.
Makes 4 servings.
(Calories: 208; Fat 8g; Sat. fat 1g; Carbs. 7g; Protein 30g; Fiber 3g)