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Asparagus Scallop Stir-Fry

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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

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, 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
1-1/4 cups: 294 calories, 12g fat (1g saturated fat), 40mg cholesterol, 1153mg sodium, 23g carbohydrate (5g sugars, 4g fiber), 25g protein.

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