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Scallops and Asparagus Stir-Fry

Source: Taste of Home
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  4 Servings
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
Scallops and Asparagus Stir-Fry Recipe at
Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 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. © 2002. All rights reserved.
Date Added: 01/01/2008
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