Stir-Fried Sea Scallops with Asparagus

Name: Stir-Fried Sea Scallops with Asparagus
Cuisine: China
Ingredients: 1 knob of ginger, peeled and cut into julienne; 2 cloves garlic, finely chopped; 4 tablespoons vegetable oil; 4 fresh shiitake mushrooms, stalks removed, cut in half on the diagonal through the middle; 1 tablespoon shaoxing; 1 tablespoon yellow bean soy sauce; 3 spring onions (scallions), cut into 4 cm (1½ inch) lengths; 2 tablespoons fresh chicken stock; 1 tablespoon hoisin sauce; 1 teaspoon crushed yellow rock sugar; 6 thick green asparagus spears, cut into 4 cm (1½ inch) lengths on the diagonal; 10 large sea scallops

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

Sea scallops from Queensland are sweet and firm textured, but you could use whatever variety is available where you happen to be cooking. This dish is one of three scallop stir-fries in this section. In this one, the sauce plays a supporting role to the natural flavour of the scallops and asparagus.

Ingredients

10 large sea scallops
6 thick green asparagus spears, cut into 4 cm (1½

Asia
China
Main course

Method

Heat half the oil in a wok until just smoking, stir-fry the scallops until almost cooked through and remove. Add the asparagus and mushrooms to the wok and stir-fry for 2 minutes, then remove.

Heat the rest of the oil in the wok and stir-fry the ginger, garlic and spring onions until fragrant. Deglaze the wok with shaoxing, then return the scallops, asparagus and mushro