Ingredients
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3/4 lb asparagus, trimmed and cut diagonally into 2-inch lengths
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3/4 cup chicken broth, reduced sodium
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1 tablespoon cornstarch
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1 teaspoon light soy sauce
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12 ounces sea scallops, halved
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1 teaspoon dark sesame oil
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1 cup cherry tomatoes, halved
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3 scallions, chopped
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1 garlic clove
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1 cup white mushroom, trimmed and sliced
Instructions
- Boil one inch of water in a large saucepan.
- Add the asparagus and cook, covered for 3-5 minutes (Do not overcook).
- Drain and rinse under cold water.
- In a small bowl, combine the chicken broth, cornstarch and soy sauce, and blend until smooth.
- Heat a large non-stick skillet or wok over high heat until hot.
- Fold in the scallops, mushrooms, garlic and sesame oil and stir-fry for about 4 minutes, or until scallops are opaque throughout.
- Stir in the cornstarch mixture and cook, continuing to stir until the sauce thickens and boils.
- Add the asparagus, cherry tomatoes and scallions.
- Season to taste with salt and pepper.
- Stir-fry until heated through, and then serve over rice or pasta.