Springtime Stir-Fry with Scallops and California Jumbo Asparagus

Springtime Stir-Fry with Scallops and California Jumbo Asparagus

Serves 4

Ingredients:

  • 3/4 lb. fresh California asparagus 3/4 cup reduced sodium-chicken broth
  • 1 tbsp. cornstarch
  • 1 tsp. light soy sauce
  • 1 tsp. Sesame oil
  • 3/4 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)

Directions:

  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.
  5. Add drained asparagus, tomatoes and green onions; heat. Pepper to taste. Serve over rice.