The Joy Of Cooking in Wendy's Kitchen

  Main Ingredients 6 oz scallops 7.5 oz asparagus 0.75oz carrot, sliced into circles 0.19 oz ginger, sliced 1.5 clove, minced 1.5 oz onion, cut into triangular, bite-sized chunks 1/5 tablespoon vegetable oil Blanching 0.75 cup boiling water 0.75 teaspoon salt 0.75 teaspoon vegetable oil Sauce 0.75 tablespoon oyster sauce 0.75 teaspoon chicken bouillon powder 1.5 teaspoon cornstarch 0.38 teaspoon salt 0.38 teaspoon sugar 3 tablespoons water Miscellaneous ingredients 1 tablespoon cooking wine 1 teaspoon sesame oil 1 teaspoon vegetable oil Instructions Place the scallops into a bow. Add cooking wine to remove the fishiness. Add hot water to it and let them soak. Soak the asparagus in cold water to clean them. Set it aside. Remove the asparagus from the water. Cut off the tough, fibrous ends. Cut the asparagus into bite-sized pieces at a 45-degree angle. Remove the scallops from the bowl of water. Gently squeeze out excess water from the scallops. Place them on a paper towl to dry. Set...