Asparagus Scallop Stir-Fry

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Ingredients

  • 1 pound bay scallops
  • 3 tablespoons cornstarch
  • 2 cups chicken broth
  • 2 tablespoons soy sauce
  • 2 cups cut fresh asparagus (2-inch pieces)
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tablespoons 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
  • Directions

    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, sauté the asparagus, onion and celery in 1 tablespoon 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.

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