Springtime Stir Fry with Scallops and Asparagus

Yield: Serves 4

Preparation Time: 20 minutes

Ingredients

3/4 lb. fresh asparagus

3/4 cup reduced sodium chicken broth

1 Tablespoon cornstarch

1 teaspoon reduced sodium soy sauce

3/4 pound sea scallops, halved

1 cup sliced button mushrooms or 3 to 4 oyster mushrooms

1 teaspoon sesame oil

1 clove garlic, minced (medium)

1 cup cherry tomato halves

2 to 3 thin green onions, sliced

Freshly ground black pepper

2 cups hot cooked rice (no salt added)

Nutrition Facts

Yield: Serves 4

Approximate Nutrient Content per serving:

Calories: 254

Calories From Fat: 27

Total Fat: 3g

Sodium: 203mg

Total Carbohydrates: 38g

Protein: 20g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Trim or break off asparagus spears at lower ends. 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 and set aside.

Combine chicken broth, cornstarch, and soy sauce. 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. Add pepper to taste, heat through, and serve over rice.

Courtesy of the California Asparagus Commission

Please note that some ingredients and brands may not be available in every store.

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