Ingredients
3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces1 tablespoon cornstarch3/4 cup chicken broth1 teaspoon reduced-sodium soy sauce3/4 pound sea scallops, halved1 cup sliced fresh mushrooms1 garlic clove, minced2 teaspoons canola oil1 cup halved cherry tomatoes2 green onions, sliced1 teaspoon sesame oil1/8 teaspoon pepper2 cups hot cooked rice
Preparation
Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened.
Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.
