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Scallop and Asparagus Stir-Fry
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- #7912
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3/4 pound fresh asparagus
3/4 cup reduced-sodium chicken broth
1 tablespoon cornstarch
1 teaspoon light soy sauce
1 teaspoon sesame oil
3/4 pound sea scallops, halved
1 cup sliced button mushrooms,
OR
4 oyster mushrooms, sliced
1 medium clove garlic, chopped
1 cup cherry tomato halves
3 thin green onions, chopped
2 cups hot cooked rice (no salt added)
directions
Trim or break off asparagus spears at tender point, rinse and cut into 2-inch diagonal pieces. Cook asparagus until crisp-tender, about 3 to 5 minutes. Do not overcook. Drain and rinse under cold water. Combine chicken broth, cornstarch and soy sauce and set aside. Stir-fry halved scallops and mushrooms in oil with garlic until scallops are just cooked through, about 4 minutes. Stir in cornstarch mixture. Cook, stirring, until sauce thickens. Add drained asparagus, tomatoes and green onions, heat. Add pepper to taste. Serve over hot rice.
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