Scallops and Asparagus Stir-Fry

Recipe by dicentra
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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside.
  • In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
  • In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender.
  • Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened.
  • Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.
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