Stir-Fried Scallops With Asparagus

Frozen scallops are acceptable for dish if fresh are not available. Remove the shells first if you are using fresh in the Chinese dish. Cook time includes 20-minute standing time. From Ethnic Cuisine.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 8  ounces  shucked scallops
• 2  teaspoons salt
• 8  ounces  fresh asparagus spears
• 3  tablespoons  vegetable oil or 3  tablespoons  peanut oil or 3  tablespoons  sesame oil
• 2  ounces  canned bamboo shoots, drained, rinsed, and julienned or 2  ounces  fresh bamboo shoots, boiled in water for 30 minutes, drained and julienned
• 1  small carrot, finely sliced
• 4  slices  fresh gingerroot
• 1  pinch white pepper
• 2  tablespoons  shaoxing rice wine
• 2  tablespoons  chicken stock
• 1  teaspoon  sesame oil

Directions

1. Sprinkle the scallops with half the salt. Let stand for 20 minutes.
2. Trim the asparagus, discarding the tough ends. Cut into 2-inch pieces and blanch in a large pan of boiling water for 30 seconds. Remove and drain on paper towels. Set aside.
3. Heat 1 tablespoon of the vegetable oil in a preheated wok or deep pan over high heat. Add the scallops and stir-fry 30 seconds. Remove, drain on paper towels, set aside.
4. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger and stir-fry until fragrant. Return the scallops and vegetables to the pan and add the pepper, rice wine, and stock. Cover and simmer for 2 minutes, then toss through the sesame oil and serve immediately.