Ingredients for Scallops And Asparagus Stir Fry
- Fresh Asparagus
- 2 tablespoons cornstarch
- Chicken Broth
- Reduced Sodium Soy Sauce
- Sea Scallops
- Fresh Mushrooms
- Garlic Clove
- 2 tablespoons canola oil
- Cherry Tomatoes
- Green Onions
- 1 teaspoon sesame oil
- Freshly ground black pepper to taste
- Cooked Rice
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How to Make Scallops And Asparagus Stir Fry
- Bring a small pot of salted water to a boil. Add asparagus and cook for 3-5 minutes, or until crisp-tender. Drain and set aside.
- In a small bowl, whisk together cornstarch, broth, and soy sauce until smooth. Set aside.
- Heat canola oil in a large nonstick skillet or wok over medium-high heat. Add scallops and cook for 2-3 minutes per side, until opaque and lightly browned.
- Add mushrooms and garlic to the skillet and cook for 2-3 minutes, until softened.
- Pour the cornstarch mixture into the skillet and bring to a simmer, stirring constantly until the sauce has thickened (about 1-2 minutes).
- Stir in cherry tomatoes, red onion, sesame oil, and black pepper. Cook for 1 minute, until heated through.
- Serve the stir-fry immediately over a bed of cooked rice.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
12g
Fat
2g
Carbs
12g
