Scallop & Asparagus Stir Fry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3/4 lb asparagus, trimmed and cut diagonally into 2-inch lengths
• 3/4 cup chicken broth, reduced sodium
• 1 tablespoon cornstarch
• 1 teaspoon light soy sauce
• 12 ounces sea scallops, halved
• 1 cup mushroom, trimmed and sliced
• 1 garlic clove
• 1 teaspoon dark sesame oil
• 1 cup cherry tomatoes, halved
• 3 scallions, chopped

Recipe

• 1 boil one inch of water in a large saucepan.
• 2 add the asparagus and cook, covered for 3-5 minutes (do not overcook).
• 3 drain and rinse under cold water.
• 4 in a small bowl, combine the chicken broth, cornstarch and soy sauce, and blend until smooth.
• 5 heat a large non-stick skillet or wok over high heat until hot.
• 6 fold in the scallops, mushrooms, garlic and sesame oil and stir-fry for about 4 minutes, or until scallops are opaque throughout.
• 7 stir in the cornstarch mixture and cook, continuing to stir until the sauce thickens and boils.
• 8 add the asparagus, cherry tomatoes and scallions.
• 9 season to taste with salt and pepper.
• 10 stir-fry until heated through, and then serve over rice or pasta.