SPRINGTIME STIR-FRY WITH
SCALLOPS AND JUMBO ASPARAGUS
3/4 pound fresh asparagus
3/4 cup reduced-sodium chicken broth
1 tablespoon cornstarch
1 teaspoon light soy sauce
3/4 pound sea scallops
1 cup sliced button mushrooms (or 3 to 4 oyster mushrooms, sliced)
1 teaspoon sesame oil
1 medium clove garlic
1 cup cherry tomato halves
2 to 3 thin green onions, sliced
Pepper, to taste
2 cups hot cooked rice, for serving (no salt added)
Trim or break off asparagus spears at tender point; rinse and cut into 2-inch diagonal pieces. Steam 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.
Makes 4 servings
Source: the California Asparagus Commission
SCALLOPS AND JUMBO ASPARAGUS
3/4 pound fresh asparagus
3/4 cup reduced-sodium chicken broth
1 tablespoon cornstarch
1 teaspoon light soy sauce
3/4 pound sea scallops
1 cup sliced button mushrooms (or 3 to 4 oyster mushrooms, sliced)
1 teaspoon sesame oil
1 medium clove garlic
1 cup cherry tomato halves
2 to 3 thin green onions, sliced
Pepper, to taste
2 cups hot cooked rice, for serving (no salt added)
Trim or break off asparagus spears at tender point; rinse and cut into 2-inch diagonal pieces. Steam 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.
Makes 4 servings
Source: the California Asparagus Commission
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