ASPARAGUS SCALLOP STIR-FRY

Asparagus Scallop Stir-Fry image

With the mild flavors of asparagus, mushrooms, scallops and water chestnuts, this meal-in-one truly captures the essence of spring. Mary Ann Griffin - Bowling Green, Kentucky

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

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Ingredients

1 pound bay scallops
3 tablespoons cornstarch
2 cups chicken broth
2 tablespoons reduced-sodium 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 ounces) sliced water chestnuts, drained
1/4 cup slivered almonds
Hot cooked rice, optional

Steps:

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 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.

Nutrition Facts : Calories 294 calories, Fat 12g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1153mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.