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.
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 mushrooms to the wok with the soy sauce, hoisin, sugar and stock and cook briefly to allow the flavours to mingle.
Use a slotted spoon to pile the scallops and vegetables onto a large plate. Boil the sauce over high heat until it has reduced and thickened slightly and then pour over the scallops and vegetables to serve.
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