Springtime Stir-Fry with Scallops
Recipe courtesy of California Asparagus Commission.
3/4 pound fresh asparagus
3/4 cup reduced sodium chicken broth
1 tablespoon cornstarch
1 teaspoon light soy sauce
1 teaspoon sesame oil
3/4 pound sea scallops
1 cup sliced button mushrooms or 3 to 4 oyster mushrooms
1 medium clove garlic
1 cup cherry tomato halves
2 to 3 thin green onions
2 cups hot cooked rice (no salt added)
- 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.
- Combine chicken broth, cornstarch and soy sauce and set aside.
- Stir-fry halved scallops and mushrooms in oil with garlic until scallops are just cooked through, about 4 minutes. Stir in cornstarch mixture. Cook, stirring, until sauce thickens. Add drained asparagus, tomatoes and green onions; heat. Season with pepper to taste.
- Serve over rice.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 272; Calories From Fat: 8; Total Fat: 3g; Cholesterol: 29mg; Total Carbs: 39g; Fiber: 3g; Protein: 21g; Sodium: 255mg.
Recipe and photograph courtesy of California Asparagus Commission.