| Ingredients | Direction |
|---|---|
| 8 oz scallops 2 tsp salt 8 oz asparagus 3 tbsp vegetable or peanut oil 1/2 cup fresh or canned bamboo shoots, rinsed and thinly sliced (if using fresh shoots, boil in water first for 30 minutes) 1 small carrot, finely sliced 4 thin sliced of fresh gingerroot pinch of white pepper 2 tbsp Shaoxing rice win 2 tbsp chicken stock 1 tsp sesame oil |
1. Sprinkle the scallops with 1 teaspoonof the salt and let stand for 20 minutes. 2. Trim the asparagus, discarding the tough ends. Cut into 2-inch pieces and blanch in a large pan of boiling water for 30 seconds. Drain and set aside. 3. In a preheated wok, heat 1 tablespoon of the oil and cook the scallops for 30 seconds. Drain and set aside. 4. In the clean wok, heat another tablespoon of the oil and stir-fry the asparagus, bamboo shoots, and carrot for 2 minutes. Season with the remaining salt. Drain and set aside. 5. In the clean wok, heat the remaining oil, then add the gingerroot and stir-fry until fragrant. Return the scallops and vegetables to the wok and sprinkle with the pepper, Shoaxing, and stock. Cover and continue cooking for 2 minutes, then toss through the sesame oil and serve. |