- 4
5/5
(1 Votes)
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
Preparation
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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