Scallops and asparagus are stir-fried together to make this simple, wholesome and delicious Chinese dish. Serve as a side dish or as a main course with freshly cooked rice.
15 spears asparagus, trimmed and chopped into 3cm pieces
1 teaspoon oil
5-8 large frozen scallops, thawed
salt and pepper to taste
cornflour as needed
1 tablespoon oil
1 tablespoon chopped garlic
1 shallot, finely chopped
1 medium onion, chopped
1/2 teaspoon salt
125ml water
1 teaspoon chicken stock granules
1/2 red pepper, diced
1 teaspoon cornflour, mixed in 2 teaspoons water
1 teaspoon sesame oil
salt to taste
Method Prep:15min › Cook:15min › Ready in:30min
Blanch the asparagus in boiling water and 1 teaspoon oil for 3 minutes. Set aside.
Season the scallops with salt and pepper, then lighly dredge in cornflour.
Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic and shallot until aromatic, 2-3 minutes. Add the onion and salt, cook until soft, 3-4 minutes.
Add the scallops; stir-fry until both sides are evenly browned, about 3-4 minutes. Turn the heat down to medium, add the water and chicken stock granules and simmer for 2 minutes.
Stir in the red pepper and turn the heat back to high. Add asparagus, cornflour slurry, sesame oil and salt to taste; heat and stir until sauce is slightly thickened. Serve.