La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/6009/
Springtime Stir Fry with Scallops and Asparagus
Yield: Serves 4
Preparation Time: 20 minutes
Ingredients
| 3/4 |
lb. |
fresh asparagus
|
|
|
| 3/4 |
cup |
reduced sodium chicken broth
|
|
|
| 1 |
Tablespoon |
cornstarch
|
|
|
| 1 |
teaspoon |
reduced sodium soy sauce
|
|
|
| 3/4 |
pound |
sea scallops, halved
|
|
|
| 1 |
cup |
sliced button mushrooms or 3 to 4 oyster mushrooms
|
|
|
| 1 |
teaspoon |
sesame oil
|
|
|
| 1 |
clove |
garlic, minced (medium)
|
|
|
| 1 |
cup |
cherry tomato halves
|
|
|
| 2 to |
3 |
thin green onions, sliced
|
|
|
|
|
Freshly ground black pepper
|
|
|
| 2 |
cups |
hot cooked rice (no salt added)
|
|
|
Directions:
Trim or break off asparagus spears at lower ends. 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 and set aside.
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.
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.
Courtesy of the California Asparagus Commission
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/6009/