Scallops And Asparagus Stir-fry

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.