Ingredients
1 pound bay scallops3 tablespoons cornstarch2 cups chicken broth2 tablespoons reduced-sodium soy sauce2 cups cut fresh asparagus (2-inch pieces)1/2 cup chopped onion1/2 cup chopped celery2 tablespoons canola oil, divided1 cup sliced fresh mushrooms1 can (8 ounces) sliced water chestnuts, drained1/4 cup slivered almondsHot cooked rice, optional
Preparation
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.
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.
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.
