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Springtime Stir-Fry with Scallops
Courtesy of California Asparagus Commission
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
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3/4 lb. fresh asparagus
3/4 c. reduced sodium chicken broth
1 Tbsp. cornstarch
1 tsp. light soy sauce
1 tsp. sesame oil
3/4 lb. sea scallops
1 c. sliced button mushrooms or 3 to 4 oyster mushrooms
1 med. clove garlic
1 c. cherry tomato halves
2- 3 thin green onions
2 c. hot cooked rice (no salt added)
What to do:
1. Trim or break off asparagus spears at tender point; rinse and cut into 2" diagonal pieces. Cook asparagus until crisp-tender, about 3 to 5 minutes. Do not overcook. Drain and rinse under cold water.
2. Combine chicken broth, cornstarch and soy sauce and set aside.
3. 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.
4. Serve over rice.
Serve with:
Steamed buttered rice and a

strawberry rhubarb cobbler for dessert.
Wine pairings:
Riesling/Rhine, Gew├╝rztraminer, Chenin Blanc
Nutritional information:
Calories: 272;   Calories From Fat: 8;   Total Fat: 3g;   Cholesterol: 29mg;   Total Carbs: 39g;   Fiber: 3g;   Protein: 21g;   Sodium: 255mg;  
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