Springtime Stir-Fry with Scallops
& California Jumbo Asparagus

INGREDIENTS:

3/4 lb. fresh California asparagus
3/4 cup reduced sodium-chicken broth
1 tbs. 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 medium 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, soy sauce, sesame oil 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.

Makes 4 servings

ENJOY!

Nutrients per serving: Calories 272; Protein 21.9 grams; Fat 2.4 grams; Calories from Fat 8%; Carbohydrate 38.7 grams; Cholesterol 29 mg; Fiber 3.3 grams; Sodium 255 mg.