Stir-Fry with Scallops & Jumbo Asparagus

• 34 lb fresh jumbo asparagus
• 34 cup reduced-sodium chicken broth
• 1 tablespoon cornstarch
• 1 teaspoon light soy sauce
• 1 teaspoon sesame oil
• 34 lb sea scallops
• 1 cup sliced button mushrooms or 3 -4 oyster mushrooms
• 1 clove garlic
• 1 cup cherries, tomato halves
• 2 -3 thin green onions
• 2 cups hot cooked rice (no salt added)

1. Trim or break off asparagus spears at tender point; rinse and cut into 2-inch diagonal pieces.
2. Cook asparagus until crisp-tender, about 3 to 5 minutes.
3. Do not overcook.
4. Drain and rinse under cold water.
5. Combine chicken broth, cornstarch and soy sauce and set aside.
6. Stir-fry halved scallops and mushrooms in oil with garlic until scallops are just cooked through, about 4 minutes.
7. Stir in cornstarch mixture.
8. Cook, stirring, until sauce thickens.
9. Add drained asparagus, tomatoes and green onions; heat.
10. Pepper to taste.
11. Serve over rice.

fresh jumbo asparagus, chicken broth, cornstarch, soy sauce, sesame oil, scallops, button mushrooms, clove garlic, cherries, onions, rice

Taken from www.food.com/recipe/stir-fry-with-scallops-jumbo-asparagus-38287 (may not work)