Scallops and Asparagus Stir-Fry

Name: Scallops and Asparagus Stir-Fry
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams fresh asparagus, trimmed and cut into 2-inch pieces; 2 teaspoons canola oil; 149 grams halved cherry tomatoes; 176 milliliters chicken broth; 316 grams hot cooked rice; 1 Tbsp cornstarch; 96 milliliters sliced fresh mushrooms; 1 garlic clove, minced; 2 green onions, sliced; 1 teaspoon reduced-sodium soy sauce; 0 teaspoons pepper; 340 grams sea scallops, halved; 1 teaspoon sesame oil

Need a gluten free, dairy free, and pescatarian main course? Scallops and Asparagus Stir-Fry could be an awesome recipe to try. This recipe makes 4 servings with 442 calories, 21g of protein, and 5g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 20 minutes. A mixture of rice, green onions, rice, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person found this recipe to be flavorful and satisfying.

Instructions

Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.

Ingredients you will need

Corn Starch

Asparagus

Soy Sauce

Broth

Water

Equipment you will use

Sauce Pan

Bowl

In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened.

Ingredients you will need

Canola Oil