Stir-Fry with Scallops & Jumbo Asparagus

Ingredients

• 3/4 lb fresh jumbo asparagus
• 3/4 cup reduced-sodium chicken broth
• 1 tablespoon cornstarch
• 1 teaspoon light soy sauce
• 1 teaspoon sesame oil
• 3/4 lb sea scallops
• 1 cup sliced button mushroom or 3-4 oyster mushrooms
• 1 clove garlic
• 1 cup cherries, tomato halves
• 2-3 thin green onions
• 2 cups hot cooked rice (no salt added)

Directions

1. 1

   Trim or break off asparagus spears at tender point; rinse and cut into 2-inch diagonal pieces.

2. 2

   Cook asparagus until crisp-tender, about 3 to 5 minutes.

3. 3

   Do not overcook.

4. 4

   Drain and rinse under cold water.

5. 5

   Combine chicken broth, cornstarch and soy sauce and set aside.

6. 6

   Stir-fry halved scallops and mushrooms in oil with garlic until scallops are just cooked through, about 4 minutes.

7. 7

   Stir in cornstarch mixture.

8. 8

   Cook, stirring, until sauce thickens.

9. 9

   Add drained asparagus, tomatoes and green onions; heat.

10. 10

    Pepper to taste.

11. 11

    Serve over rice.