The garlic is sliced in this recipe.  Slicing makes the garlic mild which allows it to blend, not dominate, the subtler tastes of mushroom and asparagus.

• 1 pound fresh asparagus
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 1 teaspoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon hot sesame oil (optional)
• 1 pound sea scallops
• 1/4 pound crimini mushrooms, sliced
• 1 garlic clove, sliced
• 1 cup cherry tomatoes, halved
• 2- 3 scallions, sliced on the diagonal

Method

Break ends off asparagus spears.  The asparagus will assist the cook by snapping off where they are inedible.  Throw away inedible  pieces,  Peel the spears halfway up to the tips.  Only the lower part of the asparagus needs peeling. Cutting on the diagonal (this allows for quicker cooking) slice into 2-inch pieces. Steam asparagus about 3 to 5 minutes. Do not allow to get too soft. Rinse under cold water to stop the cooking and set aside.

Whisk together chicken broth, cornstarch and soy sauce. Set aside.

Heat pan until very hot and pour in oil.  Quickly stir in scallions, scallops and mushrooms.  Stir-fry i until scallops are just cooked through, about 4 minutes.

Stir in cornstarch mixture.   Continuing to stir, cook until sauce thickens. Stir in asparagus and tomatoes. Cook for two minutes, just enough to heat asparagus through.

Makes 4 servings

back to article on scallops      back to article on mushrooms      back to asparagus article

top of page