Asparagus Scallop Stir-Fry

• 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

1. 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.
2. 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.
3. 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.

bay scallops, cornstarch, chicken broth, soy sauce, fresh asparagus, onion, celery, canola oil, mushrooms, water chestnuts, almonds, rice

Taken from www.tasteofhome.com/recipes/asparagus-scallop-stir-fry/ (may not work)