Stir-Fried Scallops with Asparagus and Mangetout

Name: Stir-Fried Scallops with Asparagus and Mangetout
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 tsp sugar; 1 tsp sesame oil; 1 tbsp light soy sauce; 2 tsp yellow bean sauce; 2 tbsp Chinese rice wine or dry sherry; 2 tbsp Chinese rice wine or dry sherry; 225 g/8 oz rice noodles, rice vermicelli or rice sticks; 225 g/8 oz rice noodles, rice vermicelli or rice sticks; 225 g/8 oz rice noodles, rice vermicelli or rice sticks; 1½ tbsp coarsely chopped spring onions; 1½ tbsp groundnut oil; 450 g/1 lb fresh scallops, including the corals (See Tip); 450 g/1 lb fresh scallops, including the corals (See Tip); 115 g/4 oz mangetout, trimmed and cut in half; 225 g/8 oz fresh asparagus, trimmed and cut diagonally into 2.5cm/1 in pieces; 1 tbsp finely chopped fresh root ginger; 1 tbsp coarsely chopped garlic

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

Scallops are fragile, sweetly delicate morsels and need very little preparation or cooking time. In this recipe I combine them with the subtle flavours of asparagus and mangetout. This dish is perfect for a family meal or as the centrepiece for a dinner party as it doesn’t take too long to prepare.

Ingredients

225 g/8 oz rice noodles, rice vermicelli or rice sticks
450 g

Asia
China
Fish course
Dinner
Pescatarian

Method

Bring a large pan of water to the boil, remove from the heat and add the rice noodles. Leave to stand for 15 minutes. Meanwhile, wash the scallops, pat dry with kitchen paper and set aside.
Heat a wok or large frying pan until hot and then add the oil. Add the spring onions, garlic and ginger and stir fry for 30 seconds then add the asparagus and stir fry for 2