Scallop & Vegetable
Stir-Fry

2 servings

• 3 Tablespoons light soy sauce
• 1 teaspoon cornstarch
• 2 teaspoons Oriental sesame oil
• 3 Tablespoons Vegetable Broth
• 8 fresh asparagus spears,
     (cut in 1-inch pieces)
• 6 sliced fresh mushrooms
• 3 sliced scallions
• 1 sliced carrot
• 1/2 red bell pepper, cut in strips
• 1 sliced zucchini
• 3 cloves minced large garlic cloves
• 2 teaspoons minced fresh ginger root
• 1/2 pound bay scallops

Heat sesame oil and vegatable broth in wok over high heat. Add vegetables , garlic and ginger and stir-fry until vegetables are crisp-tender (about 4 minutes). Add scallops and stir-fry until almost cooked through, about 1 minute. Stir soy sauce and cornstarch together in a small cup then add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes.

Transfer to platter and serve immediately with rice.

Bon appetit!