Scallops and Asparagus Stir Fry

Scallops and Asparagus Stir Fry


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

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

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.

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Reviews (2)


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


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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