Servings: 4
INGREDIENTS
- 3/4 lb fresh California asparagus
- 3/4 cup reduced sodium-chicken broth
- 1 tbs. cornstarch
- 1 tsp. light soy sauce
- 1 tsp. sesame oil
- 3/4 lb. sea scallops (Guide Note: Scallops are halved)
- 1 cup sliced button mushrooms or 3 to 4 oyster mushrooms
- 1 medium clove garlic
- 1 cup cherry tomato halves
- 2- 3 thin green onions;
- 2 cups hot cooked rice (no salt added).
PREPARATION
- Trim or break off asparagus spears at tender point; rinse and cut into 2-inch diagonal pieces. Cook asparagus until crisp-tender, about 3 to 5 minutes. Do not overcook. Drain and rinse under cold water.
- Combine chicken broth, cornstarch, soy sauce, sesame oil and set aside.
- Stir-fry halved scallops and mushrooms in oil with garlic until scallops are just cooked through, about 4 minutes. (Guide note: use 2 tablespoons peanut or vegetable oil for stir-frying, and sprinkle the scallops and mushrooms with a bit of Chinese rice wine or dry sherry while stir-frying if desired).
- Stir in cornstarch mixture. Cook, stirring, until sauce thickens. Add drained asparagus, tomatoes and green onions; heat.
- Pepper to taste. Serve over rice. Enjoy!
Credits to: m.jsonline.com
