Scallops & Asparagus Stir-fry

Method8 steps · about 45 min

1. 1

   Step 1: Place the 8 oz scallops in a heatproof bowl and add 1 tbsp cooking wine and 1 cup freshly boiled water. Let stand while preparing the other ingredients; this only starts cooking, so continue through the stir-fry promptly. Put the 10 oz asparagus in separate cold water for washing.

   Uses 8 oz scallops · 1 tbsp cooking wine for scallop preparation · 1 cup boiling water for scallop preparation · 10 oz asparagus · Separate cold water for asparagus washing

   
2. 2

   Step 2: Slice the 1/4 oz ginger, then cut the slices into triangular pieces. Peel and thinly slice the 2 garlic cloves. Cut the 2 oz red onion into bite-sized triangular chunks. Thinly slice the 1 oz carrot, optionally notching the edges to form flower shapes.

   Uses 1 oz carrot · 1/4 oz ginger · 2 garlic cloves · 2 oz red onion

   
3. 3

   Step 3: Drain the washed asparagus, snap or cut off tough woody ends, and optionally peel tough lower stalks. Cut the tender stalks diagonally into bite-sized pieces.

   Uses Washed asparagus

   
4. 4

   Step 4: Drain the scallops from the wine-water mixture, gently press out excess water, and pat dry with a clean paper towel. Continue to the cooking steps promptly.

   Uses Hot-soaked scallops

   
5. 5

   Step 5: Mix the separate 1 tbsp oyster sauce, 1 tsp chicken bouillon powder, 2 tsp cornstarch, 1/2 tsp sauce salt, 1/2 tsp sugar and 4 tbsp sauce water in a clean bowl.

   Uses 1 tbsp oyster sauce · 1 tsp chicken bouillon powder · 2 tsp cornstarch for sauce · 1/2 tsp salt for sauce · 1/2 tsp sugar for sauce · 4 tbsp water for sauce

   
6. 6

   Step 6: Bring enough fresh water to cover the vegetables to a boil. Add the separate 1 tsp blanching salt and 1 tsp blanching corn oil. Add the prepared asparagus and cook 30 seconds, then add the prepared carrot and cook another 20–25 seconds, until just tender. Transfer both to a clean cold-water bath to stop cooking, then drain well.

   Uses Trimmed and cut asparagus · Prepared carrot slices · 1 tsp salt for vegetable blanching · 1 tsp corn oil for vegetable blanching · Water for vegetable blanching and separate cold-water cooling

   
7. 7

   Step 7: Heat a wok over high heat, add the 2 tbsp stir-frying corn oil and swirl to coat. Add the prepared ginger and garlic and cook about 15 seconds until fragrant. Add the drained scallops and reduce to medium; sear undisturbed 45–60 seconds until the first side is golden, then flip and sear 30–40 seconds. Add the prepared red onion and stir-fry about 30 seconds until it begins softening. Raise the heat, add all the drained blanched asparagus and carrot, and stir-fry 30–50 seconds. These are phase guides; the scallops still must finish pearly and opaque throughout.

   Uses 2 tbsp corn oil for stir-frying · Prepared ginger and garlic · Drained and dried scallops · Prepared red onion chunks · Drained blanched asparagus and carrot

   
8. 8

   Step 8: Stir the prepared sauce again and pour it gradually into the bubbling wok, stirring until thickened and no raw starch remains. Use only as much as needed and reserve unused clean sauce. If too thick, add the optional extra 1 tbsp water a little at a time. Continue until scallop flesh is pearly and opaque throughout. Reduce the heat and drizzle in 1 tsp sesame oil and the separate 1 tsp finishing corn oil. Toss, turn off the heat and plate.

   Uses Stir-fried scallops and vegetables · Prepared sauce supply; add only as needed and reserve unused · 1 tbsp extra water for thinning sauce, if needed · 1 tsp sesame oil for finishing · 1 tsp corn oil for finishing