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Scallops In Black Bean Sauce w/ Asparagus & Oyster Mushrooms

shellfish, stirfry - other

1 pound scallops
1 teaspoon vegetable oil
1/2 cup asparagus; cut into 1-inch pieces
2 cups sliced oyster mushrooms
2 medium green onions; chopped
----sauce----
3/4 cup chicken stock
2 tablespoons black bean sauce
2 tablespoon honey
2 teaspoons rice wine vinegar
2 teaspoons soya sauce
2 teaspoons sesame oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1 teaspoon minced ginger root

Heat a nonstick skillet sprayed with vegetable spray over high heat; add scallops and cook for 2 to 3 minutes, turning frequently, or until just cooked at center. Remove from heat and drain any excess liquid. In small bowl, whisk together stock, black bean sauce, honey, vinegar, soya sauce, sesame oil, cornstarch, garlic and ginger; set aside. Heat oil in nonstick pan over medium-high heat. Cook asparagus and mushrooms for 5 minutes or until tender-crisp. Drain any excess liquid. Stir sauce again and add to pan. Cook for 1 minute or until bubbly and thickened slightly. Return scallops to pan and cook for 30 seconds or until heated through. Serve over rice or pasta. Garnish with green onions.

Contributor: Rose Reiman's Enlightened Home Cooking

Yield: 4 servings

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