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Springtime Stir-Fry
with Scallops and Jumbo Asparagus

3/4 lb. fresh asparagus
3/4 cup reduced-sodium chicken broth
1 Tbsp. cornstarch
1 tsp. light soy sauce
1 tsp. sesame oil
3/4 lb. sea scallops
1 cup sliced button mushrooms or 3 to 4 oyster mushrooms
1 med. clove garlic
1 cup cherry tomato halves
2–3 thin green onions

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.

 


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