Ingredients
- 3/4 lb 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 mushroom, trimmed and sliced
- 1 garlic clove
- 1 teaspoon dark sesame oil
- 1 cup cherry tomatoes, halved
- 3 scallions, chopped
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