Scallops And Asparagus Stir Fry

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Taste of home.

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Steps

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Place asparagus in a saucepan and cover with water.

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Bring to a boil.

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Cook , uncovered , for 3-5 minutes or until crisp-tender.

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Drain and set aside.

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In a small bowl , combine the cornstarch , broth and soy sauce until smooth.

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Set aside.

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In a large nonstick skillet or wok , stir-fry scallops , mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender.

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Stir cornstarch mixture.

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Add to skillet.

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Bring to a boil.

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Cook and stir until sauce is thickened.

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Add the asparagus , tomatoes , onions , sesame oil and pepper.

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Heat through.

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Serve over rice.

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Ingredients

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fresh asparagus, cornstarch, chicken broth, reduced sodium soy sauce, sea scallops, fresh mushrooms, garlic clove, canola oil, cherry tomatoes, green onions, sesame oil, pepper, cooked rice