Stir-Fried Scallops With Asparagus

Recipe by Julie Bs Hive
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces shucked scallops
  • 2
    teaspoons salt
  • 8
    ounces fresh asparagus spears
  • 3
    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
  • 2
    tablespoons shaoxing rice wine
  • 2
    tablespoons chicken stock
  • 1
    teaspoon sesame oil
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DIRECTIONS

  • Sprinkle the scallops with half the salt. Let stand for 20 minutes.
  • 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.
  • 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.
  • 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.
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