Name: Sauteed Scallops with Asparagus
Yield: Serves 4 as part of a multicourse meal
Cuisine: Chinese
Ingredients: 2 green onions (scallions), white parts only, trimmed and cut into 1 in (2.5 cm) lengths; 1 teaspoon Chinese rice wine or sherry; ¼ teaspoon salt; 4 tablespoons water; 3 dashes white pepper; 6 fresh or canned button mushrooms, sliced; 1 teaspoon fish sauce; 1 heaping teaspoon cornstarch; Water, for boiling; 12 oz (350 g) fresh scallops; ½ teaspoon sugar; ¼ teaspoon sesame oil; ½ small carrot, sliced into pieces; 4 oz (100 g) asparagus; 2 tablespoons oil; One 1 in (2.5 cm) piece fresh ginger, peeled and sliced into thin pieces

Preparation info

Serves
4
as part of a multicourse meal

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

When it comes to scallops, I much prefer scallops stir-fried in a light sauce as opposed to a stronger sauce (black bean sauce), which I find overwhelms the flavor of the scallops. So this recipe is purely my personal preference: I want the natural, mild, and delicate taste of scallops to shine through. In this recipe, the white sauce does not camouflage the sweet flavor of the scallops, in fact, it highlights them so well that every bite is memorable.