Scallops and Asparagus Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Savory scallops, crisp-tender asparagus and juicy cherry tomatoes blend together beautifully in this fresh-tasting stir-fry from Lisa Lancaster of Tracy, California. Sesame oil and soy sauce delicately accent the colorful combo that's festive enough to serve when company comes. Ingredients:
3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces |
1 tablespoon cornstarch |
3/4 cup chicken broth |
1 teaspoon reduced-sodium soy sauce |
3/4 pound sea scallops, halved |
1 cup sliced fresh mushrooms |
1 garlic clove, minced |
2 teaspoons canola oil |
1 cup halved cherry tomatoes |
2 green onions, sliced |
1 teaspoon sesame oil |
1/8 teaspoon pepper |
2 cups hot cooked rice |
Directions:
1. 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.
2. 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.
3. Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice. Yield: 4 servings.
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