Stir-Fry Scallops and Asparagus
This is a fancy and colorful dish. Something different to make for family and friends. Prepare your ingredients ahead of time as this recipe will go together quickly. Serve immediately for best flavor and eye appeal. This is a light meal.
1 pound fresh asparagus, cut in 2-inch diagonal pieces (remove tough ends by putting the tip of the stalk on the counter and bending the end toward the tip until it breaks. The break will occur between the tender and tough parts of the stalk. Toss out the tough ends and use tender spears)
3/4 cup chicken broth
2 tablespoons cornstarch
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pound frozen scallops (100 to 200 per package), defrosted in refrigerator, drained of excess liquid
8-oz. canned oyster mushrooms, drained
1 teaspoon minced garlic (from a jar)
1 cup cherry tomatoes, halved
3 green onions
Cook asparagus spears in boiling water 3 to 5 minutes, until crisp tender. Drain, rinse under cold water to stop them from cooking. Set aside.
In a small bowl, combine the chicken broth, cornstarch, and soy sauce. Set aside.
In a large frying pan, heat sesame oil over medium heat and stir fry scallops and mushrooms with garlic until scallops are cooked through, about 4 minutes. Stir in cornstarch mix, and bring to a boil. Boil for 1 minute. Turn off heat and add asparagus, tomatoes, and green onions. May be served with potatoes or over rice or noodles. Makes 4 servings.