Springtime Stir Fry with Scallops and Asparagus

Springtime Stir Fry with Scallops and Asparagus
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¾ lb. fresh California Asparagus
  • ¾ Cup reduced sodium-chicken broth
  • 1 tbs. Cornstarch
  • 1 tsp. Light soy sauce
  • 1 tsp. Sesame oil
  • ¾ lb. sea scallops
  • 1 cup sliced button mushrooms or 3 to 4 oyster mushrooms
  • 1 med. clove garlic
  • 1 cup cherry tomato halves
  • 2- 3 thin green onions;
  • 2 cups hot cooked rice (no salt added).
  1. Trim or break off Asparagus spears at tender point; rinse and cut into 2-inch diagonal pieces. Cook Asparagus until crisp-tender, about 3 to 5 minutes. Do not overcook. Drain and rinse under cold water.
  2. Combine chicken broth, cornstarch and soy sauce and set aside.
  3. Stir-fry halved scallops and mushrooms in oil with garlic until scallops are just cooked through, about 4 minutes.
  4. Stir in cornstarch mixture. Cook, stirring, until sauce thickens. Add drained Asparagus, tomatoes and green onions; heat.
  5. Pepper to taste. Serve over rice.
Nutrition Information
Calories: 272 Fat: 2.4g Carbohydrates: 38.7g Sodium: 255mg Fiber: 3.3g Protein: 21.9g Cholesterol: 29mg