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Stir-Fry with Scallops & Jumbo Asparagus

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READY IN:
27mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim or break off asparagus spears at tender point; rinse and cut into 2-inch diagonal pieces.
  2. Cook asparagus until crisp-tender, about 3 to 5 minutes.
  3. Do not overcook.
  4. Drain and rinse under cold water.
  5. Combine chicken broth, cornstarch and soy sauce and set aside.
  6. Stir-fry halved scallops and mushrooms in oil with garlic until scallops are just cooked through, about 4 minutes.
  7. Stir in cornstarch mixture.
  8. Cook, stirring, until sauce thickens.
  9. Add drained asparagus, tomatoes and green onions; heat.
  10. Pepper to taste.
  11. Serve over rice.

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