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

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

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