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Springtime Stir-Fry with Scallops & California Jumbo Asparagus
3/4 pound fresh California Asparagus
3/4 cup reduced sodium-chicken broth
1 tablespoon cornstarch
1 teaspoon light soy sauce
1 teaspoon sesame oil
3/4 pound fresh 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. Pepper to taste. Serve over rice.
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