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Springtime Stir-Fry with Scallops and Asparagus

June 16, 2004

3/4 pound fresh asparagus

3/4 cup reduced-sodium-chicken broth

1 tablespoon cornstarch

1 teaspoon light soy sauce

1 teaspoon sesame oil

3/4 pound sea scallops

1 cup sliced button mushrooms or 3 to 4 oyster mushrooms

1 medium clove garlic

1 cup cherry tomato halves

2 to 3 thin green onions

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2 cups hot cooked rice (no salt added)

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 and soy sauce and 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; heat.

Pepper to taste. Serve over rice.

Serves 4.

Nutrition information per serving: 272 calories, 21.9 g protein, 2.4 g fat, 38.7 g carbohydrates, 29 mg cholesterol, 3.3 g fiber, 255 mg sodium.

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