Scallop & Asparagus Stir Fry
Papa D 1946-2012
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, trimmed and cut diagonally into 2-inch lengths
, reduced sodium
light soy sauce
, trimmed and sliced
teaspoon dark sesame oil
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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