How To Cook Scallops and Asparagus Stir Fry

 

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

1. Place the scallops into a bow. Add cooking wine to remove the fishiness.
2. Add hot water to it and let them soak.
3. Soak the asparagus in cold water to clean them. Set it aside.
4. Remove the asparagus from the water. Cut off the tough, fibrous ends. Cut the asparagus into bite-sized pieces at a 45-degree angle.
5. 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 them aside.
6. Blanch the asparagus into a pot of boiling water with salt and vegetable oil. Cook it for 30 seconds.
7. Add the sliced carrots to the pot as well and cook for about 20-25 seconds untill all the vegetables are tender. 
   
   
   
8. Transfer them into a bowl of cold water to stop the cooking process. 
9. Heat a wok on high heat. Add 2 tablespoons oil and swirl it around the wok.
10. Add the ginger and garlic and cook untill aromatic or around 15 seconds. 
    
    
    
11. Add scallops and lower the heat to medium. Let them sear undisturbed untill the bottom is golden brown or about 45-60 seconds. Flip them over to sear the other side untill golden brown too. 

    

    
    
12. Add the cut onions and stir fry everything together for about 30 seconds untill the onios softens. 

    

    
    
13. Turn the heat up to high. Add the blanched vegetables. Stir and cook everything together for 30-50 seconds. 

    

    
    
14. Give the bowl of the pre-mixed sauce a quick mix and pour it into the wok while stirring. 

    

    
    
15. If the sauce gets too thick, dilute it with small amounts of water.
16. Turn the heat to low. Drizzle in sesame oil and vegetable oil for extra aroma and gloss. 

    
    
17. Stir to combine. Turn off the heat and plate.