Directions:
- Boil one inch of water in a large saucepan.
- Add the asparagus and cook, covered for 3-5 minutes (Do not overcook).
- Drain and rinse under cold water.
- In a small bowl, combine the chicken broth, cornstarch and soy sauce, and blend until smooth.
- Heat a large non-stick skillet or wok over high heat until hot.
- Fold in the scallops, mushrooms, garlic and sesame oil and stir-fry for about 4 minutes, or until scallops are opaque throughout.
- Stir in the cornstarch mixture and cook, continuing to stir until the sauce thickens and boils.
- Add the asparagus, cherry tomatoes and scallions.
- Season to taste with salt and pepper.
- Stir-fry until heated through, and then serve over rice or pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.25 Kcal (621 kJ) | ||
| Calories from fat | 17.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 3% | |
|---|---|---|---|
| Cholesterol | 34.85mg | 12% | |
| Sodium | 761.24mg | 32% | |
| Potassium | 658.14mg | 14% | |
| Total Carbs | 12.61g | 4% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 21.33g | 43% | |
| Vitamin C | 13mg | 22% | |
| Iron | 2.9mg | 16% | |
| Calcium | 46.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 51.76 Kcal (217 kJ) | ||
| Calories from fat | 6.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.69g | 3% | |
|---|---|---|---|
| Cholesterol | 12.17mg | 12% | |
| Sodium | 265.79mg | 32% | |
| Potassium | 229.79mg | 14% | |
| Total Carbs | 4.4g | 4% | |
| Sugars | 1.2g | 14% | |
| Dietary Fiber | 0.92g | 11% | |
| Protein | 7.45g | 43% | |
| Vitamin C | 4.6mg | 22% | |
| Iron | 1mg | 16% | |
| Calcium | 16.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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