Stir-Fry with Scallops & Jumbo Asparagus

• Ready In: 27 mins
• 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.