About this Recipe Makeover

This healthy recipe trims the calories, fat and carbs over a restaurant stir-fry by using less cooking oil and rice. Omitting the salt and cooking with light soy sauce and reduced-sodium broth drastically reduces the sodium. Fresh vegetables adds nutrients, color and visual appeal.

Ingredients Show Makeover Show Traditional

• 3/4 lb fresh California Asparagus
• 3/4 cup reduced-sodium chicken broth
• 1 Tbsp cornstarch
• 1 tsp light soy sauce
• 1 tsp sesame oil
• 3/4 lb sea scallops, halved
• 1 cup sliced button mushrooms (or 3 - 4 oyster mushrooms)
• 1 medium clove garlic
• 1 cup cherry tomatoes halves
• 2 thin green onion
• 2 cup hot cooked rice (no salt added)
• 1 black pepper, to taste

• 3/4 lb frozen or canned asparagus
• 1 can (10.75 oz) chicken broth
• 1 Tbsp cornstarch
• 1 Tbsp soy sauce
• 1 Tbsp oil
• 3/4 lb scallops
• 6 oz canned sliced mushrooms
• 1 tsp garlic powder
• 1 sliced onion
• 1/2 tsp salt
• 4 cup hot cooked rice

Directions: