Scallops and Asparagus Stir-Fry

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Total Time
10 mins
10 mins

Taste of Home.

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  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.