Scallops and Asparagus Stir Fry

    Scallops and Asparagus Stir Fry

    26saves
    30min


    3 people made this

    About this recipe: 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.

    tonytsang Quebec, Canada

    Ingredients
    Serves: 4 

    • 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 

    1. Blanch the asparagus in boiling water and 1 teaspoon oil for 3 minutes. Set aside.
    2. Season the scallops with salt and pepper, then lighly dredge in cornflour.
    3. 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.
    4. 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.
    5. 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.

    See it on my blog

    Check out this recipe on my blog

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    Reviews (2)

    riddles
    by
    2

    Used different ingredients. Used veggie stock instead of chicken stock and didn't add the red pepper. Came out ok - 03 Apr 2011

    riddles
    by
    1

    Tasted great - I used nice fresh scallops. I didn't use the cornflour though and scored the scallops. - 03 Apr 2011

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