Stir-fried Scallops With Asparagus

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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 pepper
• 2 tablespoons shaoxing rice wine
• 2 tablespoons chicken stock
• 1 teaspoon sesame oil

Recipe

• 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.