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Stir-Fry with Scallops and Asparagus (Serving Size: 4)

20 minutes prep

Serve over Rice

From Healthy Alternatives May 2007




¾ lb. fresh asparagus

¾ cup reduced sodium chicken broth

1 Tablespoon cornstarch

1 teaspoon reduced sodium soy sauce

¾ lb. sea scallops, halved

1 cup sliced mushrooms or 3 to 4 oyster mushrooms

1 teaspoon sesame oil

1 medium clove garlic, minced

1 cup cherry tomatoes, halved

2 to 3 thin green onions

Black Pepper

2 cup Hot cooked rice (no salt added)



1) Trim off asparagus spears at lower end. Rinse and cut into 2 in. diagonal pieces. Cook asparagus until crisp-tender, about 3-5 minutes. Do not overcook. Drain and risne under cold water and set aside.

2) 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.

3) 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.