Scallop & Asparagus Stir Fry

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil one inch of water in a large saucepan.
  • Add the asparagus and cook, covered for 3-5 minutes (Do not overcook).
  • Drain and rinse under cold water.
  • In a small bowl, combine the chicken broth, cornstarch and soy sauce, and blend until smooth.
  • Heat a large non-stick skillet or wok over high heat until hot.
  • Fold in the scallops, mushrooms, garlic and sesame oil and stir-fry for about 4 minutes, or until scallops are opaque throughout.
  • Stir in the cornstarch mixture and cook, continuing to stir until the sauce thickens and boils.
  • Add the asparagus, cherry tomatoes and scallions.
  • Season to taste with salt and pepper.
  • Stir-fry until heated through, and then serve over rice or pasta.
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