Categories: Vegetables

Ingredients

• 3/4 lb. fresh asparagus
• 2 medium-sixe sweet onions
• 1 Tbsp. vegetable oil
• 1 garlic clove, minced
• 1/4 cup oyster sauce
• 1/4 cup chopped pecans, toasted
• Hot cooked rice

Directions

1. Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired. Cut diagonally into 2-inch pieces.
2. Cut onions intro 1/4 inch thick slices, and separate into rings.
3. Heat oil in a large skillet or wok at medium-high heat 2 minutes. Add asparagus, onion, and garlic, and stir-fry 4 to5 minutes or until tender. Remove from heat; pour in oyster sauce, and toss. Sprinkle with toasted pecans, and serve over rice.

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