Hot Thai peanut sauce and shiitake mushrooms give a new twist to tostados. Traditional tostados have a deep-fried base, but it's easier and healthier to crisp the tortillas under the broiler.

This dinner requires no other cooking and very little chopping and cutting thanks to roasted chicken strips, shredded lettuce and diced tomatoes.

Don't let Asian ingredients gather dust in your pantry. Sesame oil gives a nutty flavor to sautéed meats and salads, while peanut sauce is great on kebabs or as a dip for cooked meats.

This meal contains 643 calories per serving with 31 percent of calories from fat.

• Sesame Corn on the Cob: Husk 2 ears sweet corn. Moisten 2 sheets paper towel with water and squeeze dry. Wrap an ear of corn in each, and microwave on high 4 minutes (2 minutes per ear). Remove paper towel, brush corn with sesame oil and sprinkle on salt.

• Fred Tasker's wine suggestion: Try dry sake.

HELPFUL HINTS

• White vinegar diluted with a little water can be used instead of rice vinegar.

• Any type of sliced mushrooms can be used.

• I prefer a thick peanut sauce for this recipe.

COUNTDOWN

• Heat broiler.

• Prepare ingredients.

• Start corn.

• Make tostados.

SHOPPING LIST

To buy: 1 package 6-inch flour tortillas, 1 bottle rice vinegar, 1 bottle sesame oil, 1 bottle Thai peanut sauce, 1 container shiitake mushrooms, 1 bag shredded lettuce, 1 container diced tomatoes, 2 ears corn, 10 ounces cooked chicken breast strips.

Staples: Vegetable oil spray, salt.

Linda Gassenheimer's latest book is The Portion Plan. Her website is dinnerinminutes.com.

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