3/4 pound asparagus, trimmed and cut diagonally into 2-inch lengths
3/4 cup chicken broth, reduced sodium
1 tablespoon cornstarch
1 teaspoon light soy sauce
12 ounces sea scallops, halved
1 cup white mushrooms, trimmed and sliced
1 clove garlic
1 teaspoon dark sesame oil
1 cup cherry tomatoes, halved
3 scallions, chopped
2 cups brown rice, cooked
Boil one inch of water in a large saucepan.
Add the asparagus and cook, covered for 3-5 minutes (Do not overcook).
Drain and rinse under cold water.
In a small bowl, combine the chicken broth, cornstarch and soy sauce, and blend until smooth.
Heat a large non-stick skillet or wok over high heat until hot.
Fold in the scallops, mushrooms, garlic and sesame oil and stir-fry for about 4 minutes, or until scallops are opaque throughout.
Stir in the cornstarch mixture and cook, continuing to stir until the sauce thickens and boils.
Add the asparagus, cherry tomatoes and scallions.
Season to taste with pepper.
Stir-fry until heated through, and then serve over the rice.