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Stir-Fry with Scallops and Asparagus


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  • 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


Servings 4


Step 1

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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