pat's Recipe

Asparagus Scallop Stir-Fry

Category: Seafood stirfry

1 lb sea scallops
3 Tbsp cornstarch
2 cups chicken broth
2 Tbsp soy sauce
2 cups cut fresh asparagus (2-in. pieces)
1/2 cup chopped onion
1/2 cup chopped celery
2 Tbsp canola oil, divided
1 cup sliced fresh mushrooms
1 can (8 oz) sliced water chestnuts, drained
1/4 cup slivered almonds
HOT cooked rice, optional

If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, chicken broth and soy sauce until smooth; set aside. In a large skillet, saute the asparagus, onion and celery in 1 Tbsp oil for 3 minutes. Add mushrooms and water chestnuts; stir fry for 2-3 minutes or until crisp-tender. Remove vegetable mixture and set aside.
In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops are firm and opaque. Stir chicken broth mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add vegetables; heat through. Sprinkle with almonds. Serve with rice if desired.

yield: 4 servings.