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Ingredients

• 3/4 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
• 1 tablespoon cornstarch
• 3/4 cup chicken broth
• 1 teaspoon reduced-sodium soy sauce
• 3/4 pound 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

Description

Savory Scallops, Crisp-tender Asparagus And Juicy Cherry Tomatoes Blend Together Beautifully In This Fresh-tasting Stir-fry From Lisa Lancaster Of Tracy, California. Sesame Oil And Soy Sauce Delicately Accent The Colorful Combo That's Festive Enough To Se

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