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Thursday, April 16, 2015

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.

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