Stir-Fry with Scallops and Asparagus

Stir-Fry with Scallops and Asparagus
Stir-Fry with Scallops and Asparagus

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    lb. fresh asparagus

  • 3/4

    C chicken broth

  • 1

    Tbl. cornstarch

  • 1

    tsp. soy sauce

  • 1

    tsp. sesame oil

  • 3/4

    lb. scallops, patted dry

  • 1

    C sliced button mushrooms

  • 1

    medium clove garlic, minced

  • 1

    C cherry tomato halves

  • 3

    thin green onions, sliced diagonally

  • 2

    C hot cooked rice

Directions

Trim or break off asparagus spears at tender point; rinse and cut into 2-inch diagonal pieces. In large saucepan, in boiling water to cover, cook asparagus until crisp-tender, about 3-5 minutes. Do not over cook. Drain and rinse under cold water. Combine chicken broth, cornstarch and soy sauce; reserve. In large non-stick skillet, sprayed with PAM, heat oil. Stir-fry scallops and mushrooms with garlic until scallops are just cooked through, about 4 minutes. Stir in cornstarch mixture. Cook, stirring until sauce thickens. Add drained asparagus, tomatoes and green onions; heat. Add pepper to taste. Serve over rice.

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