Stir-Fry with Scallops & Jumbo Asparagus

Total Time
27mins
Prep 15 mins
Cook 12 mins

Ingredients Nutrition

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

(3)
Most Helpful

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.

Caz March 06, 2003

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!

Barbara Polowetz November 04, 2003

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.

SharonB February 19, 2011

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