Asparagus Scallop Stir-Fry |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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With the mild flavors of asparagus, mushrooms, scallops and water chestnuts, this meal-in-one truly captures the essence of spring. Mary Ann Griffin - Bowling Green, Kentucky Ingredients:
1 pound bay scallops |
3 tablespoons cornstarch |
2 cups chicken broth |
2 tablespoons reduced-sodium soy sauce |
2 cups cut fresh asparagus (2-inch pieces) |
1/2 cup chopped onion |
1/2 cup chopped celery |
2 tablespoons canola oil, divided |
1 cup sliced fresh mushrooms |
1 can (8 ounces) sliced water chestnuts, drained |
1/4 cup slivered almonds |
hot cooked rice, optional |
Directions:
1. If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, chicken broth and soy sauce until smooth; set aside.
2. In a large skillet, saute the asparagus, onion and celery in 1 tablespoon oil for 3 minutes. Add mushrooms and water chestnuts; stir-fry for 2-3 minutes or until crisp-tender. Remove vegetable mixture and set aside.
3. In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops are firm and opaque. Stir chicken broth mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add vegetables; heat through. Sprinkle with almonds. Serve with rice if desired. Yield: 4 servings.
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