Black Bean Scallop Stir Fry

1LB bay scallops
2 trumpet mushrooms (about 1/2 lb) sliced into 1/4 inch thick rounds
1 lb frozen baby asparagus cut into 2 inch spears
1 tsp minced garlic
1 tblsp garlic black bean sauce
1/4 cup water
1.5 tsp oyster sauce
0.5 tsp cornstarch
0.5 tsp sugar

Heat wok over medium heat. Spray with PAM. Add in garlic and stir until fragrant. Add bean sauce and mushrooms. Stir fry until shrooms get golden on the edges. Add in scallops and asparagus. Stir fry until scallops are cooked through. Create a slurry from water, cornstarch, oyster sauce, and sugar (sub splenda for SB people) and add to wok, stir fry until sauce thickens. Serve.