Shelly's Recipe

ASPARAGUS AND SCALLOP STIR-FRY

Category: Fish and Seafood

1 lb fresh asparagus, cut diagonally into 2 inch pieces
3/4 cup chicken broth
1 tbsp cornstarch
1 tsp soy sauce and sesame oil
3/4 lb sea scallops, sliced
1 medium clove garlic, minced
3 thin green onions, sliced diagonally
2 cups hot cooked rice
Olive oil

Cook asparagus until tender-crisp. Combine broth, cornstarch and soy sauce; set aside. Stir-fry next 4 ingredients until just cooked through, about 4 minutes. Add cornstarch mixture. Cook, stirring until thickened. Add asparagus, tomatoes and green onions, heat. Season with pepper for taste. Serve over rice. Serves 4