Total Time
30mins
Prep 10 mins
Cook 20 mins

From the internet

Ingredients Nutrition

Directions

  1. Boil one inch of water in a large saucepan.
  2. Add the asparagus and cook, covered for 3-5 minutes (Do not overcook).
  3. Drain and rinse under cold water.
  4. In a small bowl, combine the chicken broth, cornstarch and soy sauce, and blend until smooth.
  5. Heat a large non-stick skillet or wok over high heat until hot.
  6. Fold in the scallops, mushrooms, garlic and sesame oil and stir-fry for about 4 minutes, or until scallops are opaque throughout.
  7. Stir in the cornstarch mixture and cook, continuing to stir until the sauce thickens and boils.
  8. Add the asparagus, cherry tomatoes and scallions.
  9. Season to taste with salt and pepper.
  10. Stir-fry until heated through, and then serve over rice or pasta.

Reviews

(4)
Most Helpful

***MADE FOR THE "PAPA D" COOKATHON - In Memory***
This was a simple dish to make and oh so good. I made recipe as is except I added about 1/2 tsp. red pepper flakes to the oil before I put in the scallops, mushrooms, and garlic. Just for a little heat. More could probably added. Thanks for this recipe. You will be greatly missed on this site.

Becky in Wisconsin June 24, 2012

A very nice dish! Made as directed and it couldn't have been easier. Makes for a lovely presentation as well. I'll be making this again but next time will add a bit more sesame oil and a bit of red pepper flakes as other reviewers have done to jump up the flavour a bit.
RIP PapaD - I love making your food!

K9 Owned July 11, 2012

Excellent ! I made the recipe as directed except for increasing the sessame oil to 3 tsps. DH ate the leftovers before they ever got to the refrigerator.

Lorac July 04, 2012

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