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Tuesday, May 19, 2015

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.

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