Scallops and Asparagus Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
3/4 lb fresh asparagus, trimmed and cut into 2-inch pieces |
1 tablespoon cornstarch |
3/4 cup chicken broth |
1 teaspoon reduced sodium soy sauce |
3/4 lb sea scallops, halved |
1 cup sliced fresh mushrooms |
1 garlic clove, minced |
2 teaspoons canola oil |
1 cup halved cherry tomatoes |
2 green onions, sliced |
1 teaspoon sesame oil |
1/8 teaspoon pepper |
2 cups hot cooked rice |
Directions:
1. Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside.
2. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
3. In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender.
4. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened.
5. Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.
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