Scallops and Asparagus Stir-Fry

dicentra's Note:

Taste of Home.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• ¾ lb fresh asparagus , trimmed and cut into 2-inch pieces
• 1 tablespoon cornstarch
• ¾ cup chicken broth
• 1 teaspoon reduced sodium soy sauce
• ¾ 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

Directions:

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.

Reviews

[Lighthouse Rita]

I first gave this recipe 4 stars yesterday, but as left overs it really deserved 5 stars. As left overs it was fantastic. I guess sitting in the fridge over night made a difference. I made the following changes. I put in a splash of sherry as the last reviewer did. I added shrimp and I left out the cherry tomatoes. I did not have canola oil so I used olive oil to cook the scallops and shrimp. I left out the sesame oil as it didn't not appear to need any more oil. Thanks for sharing.

[L.A. Stewart - way upstate N.Y.]

This was incredibly easy and delicious! I added a splash (ok, a big one...long week :-)) of sherry, and I made it over cous cous as I didn't want to wait for rice. FABULOUS! Thank you for sharing..a keeper for sure! LA :-)