Appetizers

Air-Fryer Cuban Sandwich Egg Rolls

Air-Fryer Reuben Egg Rolls

Cheeseburger Egg Rolls

Seafood Dynamite

Sesame Chicken Satay

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Entrees

Asian Pork Loin
Asian Primavera Stir-Fry
Asian Primavera with Udon Noodles
Beef & Broccoli Stir-Fry
Beef and Broccoli Stir Fry (WW)
Beef and Garlic
Beef and Spinach Sukiyaki
Beef Sate Grill
Bok Choy with Beef
Chinese Spicy Gingered Beef
Easy Baked Spring Rolls
Easy Moo-Shu-Style Pork
Greek Sushi
Hoisin Lettuce Rolls
Japanese Dynamite
Stir-Fried Chicken and Vegetables
Szechwan Beef
Thai Chicken with Basil
Turkey Chow Mein Casserole
Vegetable Pot Stickers
Zucchini Stir Fry(WW)

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Sides

Asian Slaw Salad with Sesame Dressing
Asian-Style Green Beans with Cashews
Baked Brown Rice
Bok Choy, Carrots and Green Beans
Bok Choy Salad
Chile-Garlic Edamame
Crunchy Asian Chicken Salad with Edamame and Sesame
Easy Wonton Soup
Green and Gold Stir-Fry
Light Chinese Chicken Salad
Maifun Chicken Salad
Miso Soup
Pear-Ginger Chutney
Seven-Layer Chinese Chicken Salad
So-Easy Veggie Fried Rice
Spinach Oriental
Szechwan Green Beans
Thai Seafood Yum
Tofu Shirataki Sesame Ginger Salad
Wok-Seared Chicken Tenders with Asparagus & Pistachios

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Desserts

Chinese Fortune Cookies

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Asian Dishes

Cheeseburger Egg Rolls

8 oz. raw extra-lean ground beef (4% fat or less)
1/4 tsp. garlic powder
1/4 tsp. onion powder
Dash each salt and black pepper
1/2 cup chopped bell pepper
1/2 cup chopped onion
3 tbsp. shredded reduced-fat cheddar cheese
3 tbsp. light/reduced-fat cream cheese
2 tbsp. ketchup
1 tbsp. yellow mustard
6 hamburger dill pickle chips, chopped
6 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)

Optional dips: additional ketchup and yellow mustard

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with seasonings. Add bell pepper and onion.
Cook, stir, and crumble until beef is fully cooked and veggies have softened, about 5 minutes.
Remove skillet from heat, and add cheddar cheese, cream cheese, ketchup, and mustard. Stir until thoroughly mixed and melted.
Transfer mixture to a medium-large bowl. Fold in chopped pickles.
Lay an egg roll wrapper flat on a dry surface. Evenly distribute about 1/6th of the mixture (about 1/3 cup) in a row a little below the center.
Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep mixture from falling out. Roll up the wrapper around the mixture and continue to the top. Seal with a dab of water.
Repeat to make 5 more egg rolls. Spray with nonstick spray.
Working in batches as needed, place in the air fryer cooking basket in a single layer.
Set air fryer to 392°F. Cook until golden brown, 7 - 9 minutes.
Makes 6 Servings
Oven Alternative: Bake at 375°F until golden brown, 25 - 30 minutes.

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Zucchini Stir Fry

1/4 cup low sodium soy sauce or use gf soy sauce*
1 cup chicken broth*
1 tablespoon cornstarch
2 tablespoons mirin
1 tablespoon sugar
2 teaspoons sesame oil
1 tablespoon canola oil divided
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound chicken breast, sliced very thinly
2 cups zucchini, cut 1/4 inch thick half moons (from 1 large zucchini)
sesame seeds and scallion for garnish, if desired

In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.

3 Freestyle Points
242 Calories

Source: Skinny Taste

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Greek Sushi

1 large cucumber
1/3 c. hummus
1/4 c. crumbled feta
1/4 c. chopped kalamata olives
1/4 c. chopped cherry tomatoes
Small sprigs fresh dill
Lemon wedges (optional)

Using a vegetable peeler, slice cucumber into thin flat strips. Lay slices down on paper towels to drain excess moisture.
On a cutting board or clean work surface, lay two slices on top of each other. Spread a thin layer of hummus on top of each slice, then sprinkle feta, kalamata olives, and cherry tomatoes on top.
Tightly roll each cucumber slice. Stick a small sprig of dill into each sushi piece. Squeeze fresh lemon juice on top, if using.

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Japanese Dynamite

1 14-oz bag frozen mixed seafood (calamari, mussels, baby squid, shrimp, imitation crab); NOTE: a mixture of fresh seafood of your choice may be substituted.
1 package of white button mushrooms, stems removed, sliced
3/4 to 1 cup light mayonnaise (Best Foods), enough to evenly coat seafood and mushrooms (add more for creamier and richer texture)
2 tablespoons masago (caviar)
2 tablespoons additional masago (caviar) for garnish, optional
Aluminum foil baking cups
Muffin tin

Heat oven to 375°F.
Line muffin pan with aluminum foil cups.
In a medium pot, bring water to boil, reduce heat and simmer frozen seafood for 10 minutes or until cooked through. Drain, and allow it to cool slightly.
In a small pan, sauté sliced mushrooms to remove excess water. Allow the mushrooms to cool to room temperature, and drain on a paper towel to remove excess water and moisture. NOTE: This step can be skipped all together and fresh mushrooms can be baked with the dynamite mixture, however the end result will be slightly watery due to the mushroom's moisture content.

In a medium bowl, mix cooked seafood, cooked mushrooms, mayonnaise and masago. Mix gently until all ingredients are incorporated.
Gently scoop a small portion into each individual aluminum foil cup.
Bake for 15 minutes or until the tops of the dynamite is browned. Optionally, the last 2 to 3 minutes, the oven setting may be changed to low broil to quickly brown the tops of the dynamite cups. If using fresh seafood, there is no need to pre-cook the seafood (as in step #3 for frozen seafood), bake dynamite for 20 minutes until the seafood is cooked through (actual cooking time will depend on the type of seafood used).
Garnish the tops of each dynamite cup with a touch of additional masago for added color and flavor. Yield: 18 to 22 individual canapes

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Chile-Garlic Edamame

Cook 1 pound frozen edamame in the pods in salted boiling water until tender, 5 minutes; drain. Heat 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes and 2 sliced garlic cloves in a skillet over medium heat, 1 to 2 minutes. Stir in the edamame, some lime juice and salt. Source:Food Network Kitchen

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Easy Baked Spring Rolls

For the Spring Rolls:
1 2 -ounce piece deli ham, finely diced
4 teaspoons vegetable oil, plus more for brushing
1 tablespoon chopped peeled ginger
2 cloves garlic, chopped
4 scallions, chopped
1 1/2 cups finely shredded green cabbage
1 medium carrot, shredded
1 pound lump crabmeat, picked over
1/4 cup chopped fresh cilantro
1 teaspoon Asian chili-garlic paste
1 1/2 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
14 square spring roll wrappers
1 large egg white
For the Sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon mirin (sweet rice wine)
1 teaspoon chopped peeled ginger
1 scallion, finely chopped

Preheat the oven to 425°F. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.

Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.

Wrap the spring rolls. Pierce each roll with a skewer in a few places to prevent bursting.

Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.

Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls. Source:http://www.foodnetwork.com

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Pear-Ginger Chutney

3 cups (1-1/2 lbs.) diced Bartlett pears
3/4 cups raisins
2/3 cup cider vinegar
1/2 cup firmly packed brown sugar
1/4 cup honey
1 small onion, finely chopped
2 tablespoons grated fresh ginger
1/4 teaspoon ground cinnamon
Pinch ground allspice
Pinch ground nutmeg
Pinch ground cloves
1 tablespoon chopped fresh parsley

Combine all chutney ingredients except parsley in saucepan. Heat to boiling; reduce heat and simmer abour 1 hour or until thickened, stirring occasionally. Stir in parsley. Makes 2 cups.
For chicken, combine white wine, soy sauce, honey, lemon juice, wasabi powder, ginger and garlic in dish. Add chicken; cover and marinate in refrigerator for at least 20 minutes or up to 24 hours.

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Turkey Chow Mein Casserole

1 can condensed chicken broth
1/2 cup Bisquick baking mix
2 cups cut-up cooked turkey
1/3 cup blanched whole almonds
1 can chow mein vegetables, drained (16 oz.)
1 can mushroom stems and pieces, drained (4 oz.)
1 jar sliced pimientos, drained (2 oz.)
1 cup chow mein noodles

Heat oven to 375°F.

Gradually stir broth into baking mix in ungreased 1 1/2 quart casserole. (Mixture will be slightly lumpy.)

Stir in remaining ingredients except chow mein noodles.

Bake uncovered until thick and bubbly, about 40 minutes.

Sprinkle with chow mein noodles; bake uncovered 5 minutes longer.

Let stand uncovered 5 minutes before serving.

Makes 5 or 6 servings. Source: Marla

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Asian Primavera Stir-Fry

1ounce dried shiitake mushrooms
1 tablespoon cornstarch
6 ounces dried fettuccine
12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons dry sherry
2 tablespoons light soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
Nonstick cooking spray
1 cup sugar snap peas (strings and tips removed)
8 ounces tiny whole carrots with tops (about 12), trimmed
4 green onions, bias-sliced into 1-inch pieces
Green onion strips (optional)

In a small bowl combine dried mushrooms and 1 cup warm water; let stand for 15 minutes. Drain mushrooms, squeezing out excess liquid; reserve liquid. Slice mushroom caps; discard stems. Stir cornstarch into reserved mushroom liquid.
Meanwhile, cook pasta according to package directions. Drain; keep warm.
In a bowl stir together the chicken, sherry, soy sauce, ginger, and garlic; set aside.
Lightly coat a wok or large skillet with nonstick cooking spray. Heat wok or skillet over medium-high heat. Stir-fry sugar snap peas and carrots for 3 to 4 minutes or until crisp-tender. Add green onions and stir-fry for 1 minute more. Remove vegetables from wok; set aside. Add chicken mixture to wok. Stir-fry for 2 to 4 minutes or until chicken is no longer pink. Push chicken from center of wok. Stir cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly.
Return vegetables to wok. Add mushrooms and pasta. Stir to coat with sauce. Cook and stir for 1 minute or until heated through. If desired, garnish with green onion curls. Makes 4 servings.
Source: Better Homes and Gardens

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Easy Moo-Shu-Style Pork

8-7 inch flour tortillas
3 tablespoons water
2 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons toasted sesame oil
1 teaspoon sugar
1/4 teaspoon bottled minced garlic
3/4 pound pork tenderloin or pork loin
1 tablespoon cooking oil
3 cups packaged shredded cabbage with carrot (coleslaw mix)
1/3 cup hoisin sauce
Carrot shreds (optional)
Cherry tomatoes, quartered (optional)

Wrap tortillas in foil. Warm in a 350° F. oven for 10 minutes. Meanwhile, for sauce,in a small mixing bowl stir together water, soy sauce, cornstarch, sesame oil, sugar, and garlic. Set aside.

Trim fat from pork. Cut into thin bite-size strips. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Heat over medium-high heat. Stir-fry the pork for 2 to 3 minutes or until no longer pink.

Push meat from the center of the wok. Stir sauce. Add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add shredded cabbage with carrot to skillet. Stir ingredients together to coat with sauce.

Spread 1 side of each warm tortilla with some of the hoisin sauce. Spoon about 1/2 cup of the pork mixture in the center of each tortilla. Fold bottom edge up over filling. Fold sides to the center, overlapping edges. Secure with wooden oothpicks. Garnish with carrot and cherry tomatoes, if desired.
Makes 4 servings. Source:Better Homes and Gardens

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Bok Choy with Beef

1# piece beef tenderloin
Marinade:
2 tbl. soy sauce
2 tbl. sugar
1 tbl. medium-dry sherry
1 ½ tsp. Asian sesame oil
2 tsp. cornstarch

1 ½# baby bok choy
2 tbl. soy sauce
3 tbl. medium-dry sherry
1 tsp. balsamic vinegar
1 c. vegetable oil
1 ½ tbl. minced garlic
1 tbl. minced peeled fresh ginger

Cup beef crosswise (across the grain) into 1/4" thick slices, then cut slices into ½" wide strips.Make marinade and marinate meat:
Stir together marinade ingredients in a medium bowl until sugar is dissolved. Add beef, tossing to coat, and marinate 30 minutes to 1 hour.
Blanch bok choy:
Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.
Fry beef:
Stir together soy sauce, Sherry, and vinegar. Heat vegetable oil in a 12" heavy skillet over moderate heat until a deep-fat thermometer registers 400°F. Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.
Stir-fry beef and bok choy:
Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately. Source: Gourmet Magazine

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Bok Choy, Carrots and Green Beans

1 teaspoon peanut oil
3 tablespoons minced shallots
2 carrots, sliced diagonally
1 cup cut green beans
1 cup chopped bok choy
1/3 cup low-fat, low-sodium vegetable broth
1 tablespoon light soy sauce

Heat the oil in a wok or skillet over high heat. Add the shallots and saute for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer for 2 minutes. Add the soy sauce and serve. Makes 6 servings

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Chinese Spicy Gingered Beef

1 (3/4-pound) flank steak
1 tablespoon cornstarch
2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup halved baby carrots
1/2 cup fat-free beef broth
2 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon dry white wine
1/2 teaspoon crushed red pepper
1 (8-ounce) can sliced water chestnuts, drained
3 cups sliced bok choy (about 6 ounces)
2 cups hot cooked long-grain rice

Trim fat from steak; cut steak diagonally across grain into thin slices. Combine steak and cornstarch. Heat oil in a large nonstick skillet over medium-high heat until hot. Add steak mixture; saute 3 minutes. Stir in ginger and garlic; cook 10 seconds. Stir in carrots and next 6 ingredients (carrots through water chestnuts); cover and cook 4 minutes. Stir in bok choy; cover and cook for 2 minutes. Serve with rice.
Yield: 4 servings (serving size: 1 cup beef mixture and 1/2 cup rice).
Source: Cooking Light

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Asian Primavera with Udon Noodles

4 cups hot water
3 cups dried porcini mushrooms (about 2 ounces)
8 ounces uncooked udon noodles (thick, round fresh
Japanese wheat noodles) or spaghetti
2 tablespoons low-sodium soy sauce
1/2 teaspoon black pepper
11/2 tablespoons dark sesame oil
1 cup cubed extra-firm tofu (about 4 ounces)
1/4 cup chopped peeled fresh lemon grass
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 cups (1-inch) julienne-cut zucchini
1 cup sliced button mushrooms
1 cup sliced shiitake mushroom caps
8 cups thinly sliced bok choy leaves
1/4 cup minced fresh cilantro

Combine hot water and dried mushrooms, and let stand 20 minutes. Drain the mushrooms through a sieve over a bowl, and reserve the soaking liquid and mushrooms. Cook noodles in boiling water 3 minutes, omitting salt and fat, and drain. Return noodles to pot. Add reserved soaking liquid, soy sauce, and pepper; bring to a boil, and cook 8 minutes or until the soaking liquid is absorbed. Stir in the reserved porcini mushrooms. Heat sesame oil in a wok or large nonstick skillet. Add tofu, lemon grass, ginger, and garlic, and stir-fry 30 seconds. Add zucchini, button mushrooms, and shiitake mushrooms, and stir-fry 2 minutes. Add bok choy, and stir-fry 3 minutes or until wilted. Divide noodle mixture evenly among 4 shallow bowls, and top with zucchini mixture. Sprinkle with cilantro. Yield: 4 servings

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Stir-Fried Chicken and Vegetables

2 tablespoons brown sugar
2 tablespoons chunky peanut butter
2 tablespoons white vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chile paste with garlic
1/4 teaspoon salt
1 tablespoon dark sesame oil, divided
1/2 cup (1-inch) sliced green onions
2 teaspoons grated peeled fresh ginger
4 garlic cloves, minced
1 pound skinned, boned chicken breast, cut into
1/4-inch-wide strips
4 cups thinly sliced bok choy (about 1 bunch)
1 cup thinly sliced red bell pepper
1 (8-ounce) can sliced water chestnuts, drained
2 cups hot cooked rice
2 tablespoons chopped unsalted, dry-roasted peanuts

Combine first 6 ingredients in a bowl, stirring with a whisk. Set aside. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add onions, ginger, and garlic; stir-fry 2 minutes. Add chicken; stir-fry 5 minutes. Remove chicken mixture from pan. Add 1 teaspoon oil to pan. Add bok choy, bell pepper, and water chestnuts; stir-fry 3 minutes. Add chicken mixture and peanut butter mixture to pan; stir-fry 2 minutes. Serve over rice; sprinkle with peanuts. Yield: 4 servings (serving size: 11/2 cups stir-fry, 1/2 cup
rice, and 11/2 teaspoons peanuts).

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Beef and Garlic

1 pound boned sirloin steak, cut into 1/4-inch strips
1 garlic clove, minced
Cooking spray
3 cups sliced bok choy
1/4 cup thinly sliced green onions
1 cup diced tomato
1/3 cup beef broth
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1/8 teaspoon pepper

Combine beef and garlic in a bowl; chill 10 minutes. Place a large nonstick skillet coated with cooking spray over
medium-high heat until hot. Add beef mixture, saute 5 minutes or until beef is done. Remove beef from pan; keep warm. Combine bok choy and green onions in skillet; saute for 2 minutes. Add remaining ingredients; simmer 3 minutes or until slightly thick. Yield: 4 servings (serving size: 1 cup).

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Miso Soup

2 1/4 cups water
2 ounces firm tofu, cut into 1/4 inch cubes
1 tablespoon light miso paste
2 teaspoons barley miso paste
1/2 cup fresh spinach, washed and chopped
1 green onion, thinly sliced

In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and
garnish with scallion. Serve immediately. Makes 3 to 4 servings

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Seafood Dynamite

2 oz shelled baby shrimp
2 oz bay scallop
2 oz crab meat
2 oz shelled clam meat
4 canned button mushrooms or fresh mushrooms, sliced into thin pieces
Shredded or grated cheese, optional

Dynamite Sauce:

6 tablespoons mayonnaise, Japanese Kewpie mayonnaise preferred
1/2 teaspoon lime juice
1/2 teaspoon Sriracha sauce
1 teaspoon sugar
1 tablespoon masago

Heat up the oven to 400̊ F.
Using a teaspoon, mix all the ingredients in the Dynamite Sauce and set aside.
Pat dry the baby shrimp, bay scallop, crab meat, clam, and sliced button mushroom with paper towels. Add half of the Dynamite Sauce to the seafood, stir to coat well.
Transfer the seafood into an oven-safe dish or container (you can also use aluminum foil or a big clam shell). Top the seafood with the remaining Dynamite Sauce. Drizzle some shredded or grated cheese on top (optional). Bake for 25-30 minutes or until the Seafood Dynamite turns slightly brown. Dish out and serve hot. Serves 2 as appetizer. Source: rasamalaysia.com

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Thai Chicken with Basil

1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces
2 tablespoons Asian fish sauce (nam pla or nuoc mam)*
1 1/2 tablespoons soy sauce
1 tablespoon water
1 1/2 teaspoons sugar
2 tablespoons cooking oil
1 large onion, cut into thin slices
3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes
3 cloves garlic, minced
1 1/2 cups lightly packed basil leaves
* Available at Asian markets and many supermarkets

In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar. In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.

Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil. Source:Food and Wine.

Wok-Seared Chicken Tenders with Asparagus & Pistachios

1 tablespoon toasted sesame oil
1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
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
1/4 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 to 2 minutes more. Stir in pistachios and serve immediately.

Source: EatingWell Magazine