Stir-fry With Scallops & Jumbo Asparagus

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.