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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.26 Kcal (1039 kJ) | ||
| Calories from fat | 38.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 7% | |
|---|---|---|---|
| Cholesterol | 34.86mg | 12% | |
| Sodium | 820.34mg | 34% | |
| Potassium | 717.54mg | 15% | |
| Total Carbs | 29.45g | 10% | |
| Sugars | 4.33g | 17% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 24.01g | 48% | |
| Vitamin C | 14.8mg | 25% | |
| Iron | 3.7mg | 20% | |
| Calcium | 43.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 68.09 Kcal (285 kJ) | ||
| Calories from fat | 10.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 7% | |
|---|---|---|---|
| Cholesterol | 9.56mg | 12% | |
| Sodium | 225.01mg | 34% | |
| Potassium | 196.82mg | 15% | |
| Total Carbs | 8.08g | 10% | |
| Sugars | 1.19g | 17% | |
| Dietary Fiber | 1.12g | 16% | |
| Protein | 6.59g | 48% | |
| Vitamin C | 4mg | 25% | |
| Iron | 1mg | 20% | |
| Calcium | 11.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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