Korean Aseuparageoseu Dak Ganjang Bokkeum (Asparagus Soy Chicken Stir-fry)

Slice 240 g chicken tenderloin thinly against the grain, keeping the pieces similar in thickness.

Toss with 1/2 tbsp soy sauce, minced garlic, and ginger juice, then marinate for 10 minutes so the meat seasons quickly and cooks evenly.

Snap off the woody ends from 160 g asparagus by hand, then cut the stalks diagonally into 4 cm pieces.

Slice 70 g onion into 1 cm strips so the vegetables soften at a similar pace in the pan.

Heat the pan well over medium-high heat, then add 1 tbsp cooking oil.

Spread the marinated chicken in a single layer and leave it mostly undisturbed for about 2 minutes so the surface sears instead of steaming.

When most of the pink color has disappeared, turn and stir the chicken for 1 more minute.

If liquid collects in the pan, raise the heat briefly to evaporate it, stirring enough to prevent sticking.

Add the onion and asparagus, then stir-fry over high heat for about 2 minutes.

Stop while the asparagus is vivid green and just slightly flexible, before it releases much water or loses its crisp texture.

Add the remaining 1 tbsp soy sauce and 1 tbsp oligosaccharide syrup, then toss for 1 to 2 minutes.

When the sauce reduces to a thin glossy coating, sprinkle with 1/2 tbsp sesame seeds and serve right away.