Stir-Fry with Scallops & Jumbo Asparagus

Submitted by Dancer

• Ready In: 27mins
• Ingredients: 11
• Serves: 4

ingredients

• 3⁄4 lb fresh jumbo asparagus
• 3⁄4 cup reduced-sodium chicken broth
• 1 tablespoon cornstarch
• 1 teaspoon light soy sauce
• 1 teaspoon sesame oil
• 3⁄4 lb sea scallops
• 1 cup sliced button mushrooms or 3 -4 oyster mushrooms
• 1 clove garlic
• 1 cup cherries, tomato halves
• 2 -3 thin green onions
• 2 cups hot cooked rice (no salt added)

directions

1. Trim or break off asparagus spears at tender point; rinse and cut into 2-inch diagonal pieces.
2. Cook asparagus until crisp-tender, about 3 to 5 minutes.
3. Do not overcook.
4. Drain and rinse under cold water.
5. Combine chicken broth, cornstarch and soy sauce and set aside.
6. Stir-fry halved scallops and mushrooms in oil with garlic until scallops are just cooked through, about 4 minutes.
7. Stir in cornstarch mixture.
8. Cook, stirring, until sauce thickens.
9. Add drained asparagus, tomatoes and green onions; heat.
10. Pepper to taste.
11. Serve over rice.

Reviews

[Caz320]

This was very good. I was nervous about cooking in sesame oil so I cooked in a bit of olive oil and added the sesame oil to the cornstarch mixture for flavor. Very tasty and a keeper.

 

[Babsley]

OY VAY! This was DELICIOUS and FRESH and DELICIOUS! Being a low carber and wanting to cheat today, I served it over ramen noodles. What a fantastic, colorful, flavor-packed recipe!

 

[SharonB]

Excellent recipe! I used smaller bay scallops and precooked the mushrooms with the asparagus (stir fried) and it was very tasty. Loved the sauce - nice and mild to go with seafood.