INGREDIENTS:

• 1 1/2 tsp. vegetable oil, divided
• 2 tbsp. diagonally sliced scallion
• (green onion)
• 2 garlic cloves, minced
• 1/2 c. each sliced asparagus and
• sliced mushrooms*
• 1/4 c. red bell pepper strips
• 1/2 tsp. Chinese sesame oil
• 1/2 lb. chicken cutlets, cut into 1/4
• inch thick strips
• 2 tsp. soy sauce
• 1 c. cooked long-grain rice (hot)

DIRECTIONS:

• *(Broccoli or green beans may be substituted). In small non-stick
• skillet heat 1/2 teaspoon oil over high heat; add scallion and
• garlic and saute until scallion is tender-crisp, 2-3 minutes. Add
• vegetables and cook, stirring quickly and frequently, until
• tender-crisp, 2-3 minutes; remove vegetables from pan and set aside.
• In same pan heat together sesame oil and remaining teaspoon of oil;
• add chicken and stir-fry until chicken begins to brown, 3-5 minutes.
• Return vegetables to skillet; add soy sauce and cook, stirring
• constantly, until heated through, 1-2 minutes longer. Serve with
• hot rice.