Scallops And Asparagus Stir-Fry

• 3/4 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon cornstarch
• 3/4 cup chicken broth
• 1 teaspoon reduced sodium soy sauce
• 3/4 lb sea scallops, halved
• 1 cup sliced fresh mushrooms
• 1 garlic clove, minced
• 2 teaspoons canola oil
• 1 cup halved cherry tomatoes
• 2 green onions, sliced
• 1 teaspoon sesame oil
• 1/8 teaspoon pepper
• 2 cups hot cooked rice

1. Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside.
2. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
3. In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender.
4. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened.
5. Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.

fresh asparagus, cornstarch, chicken broth, soy sauce, sea scallops, mushrooms, garlic, canola oil, tomatoes, green onions, sesame oil, pepper, rice

Taken from www.food.com/recipe/scallops-and-asparagus-stir-fry-245600 (may not work)