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)

(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.