Stir-Fry with Scallops & Jumbo Asparagus |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
3/4 lb fresh jumbo asparagus |
3/4 cup reduced-sodium chicken broth |
1 tablespoon cornstarch |
1 teaspoon light soy sauce |
1 teaspoon sesame oil |
3/4 lb sea scallops |
1 cup sliced button mushrooms or 3 -4 oyster mushrooms |
1 clove garlic |
1 cup cherries, tomato halves |
2 -3 thin green onions |
2 cups hot cooked rice (no salt added) |
Directions:
1. Trim or break off asparagus spears at tender point; rinse and cut into 2-inch diagonal pieces.
2. Cook asparagus until crisp-tender, about 3 to 5 minutes.
3. Do not overcook.
4. Drain and rinse under cold water.
5. Combine chicken broth, cornstarch and soy sauce and set aside.
6. Stir-fry halved scallops and mushrooms in oil with garlic until scallops are just cooked through, about 4 minutes.
7. Stir in cornstarch mixture.
8. Cook, stirring, until sauce thickens.
9. Add drained asparagus, tomatoes and green onions; heat.
10. Pepper to taste.
11. Serve over rice.
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