- 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
Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3 to 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.
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. Add the tomatoes, onions, sesame oil, pepper and reserved asparagus; heat through. Serve over rice.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.