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Scallop Asparagus Stir Fry With Curried Rice

chef.jackson's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Onion 1 Small, coarsely chopped
  Curry powder 3 Tablespoon
  Rice 1 Cup (16 tbs)
  Chicken broth 1 1⁄4 Cup (20 tbs)
  Salt 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Oriental sesame oil 2 Tablespoon (Dark Oil)
  Garlic 3 Clove (15 gm), minced
  Scallions 4 , thickly sliced
  Minced fresh ginger 1 Tablespoon
  Cornstarch 3 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Sea scallops 1 Pound
  Asparagus 1⁄4 Pound, cut into 2-inch lengths
  Red bell pepper 1 Large, cut into thin strips
  Reduced sodium soy sauce 2 Tablespoon
  Red pepper flakes 1⁄4 Teaspoon
Directions

1. In a medium saucepan, warm the vegetable oil over medium-high heat. Add the onion and cook until golden, about 4 minutes.
2. Stir in 2 tablespoons of the curry powder. Add the rice, 1 cup of water, 1 cup of the broth, the salt, and sugar, and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender, about 20 minutes.
3. Meanwhile, in a large skillet, warm 1 tablespoon of the sesame oil over medium-high heat. Add the garlic, scallions, and ginger, and stir-fry until the scallions are softened, about 3 minutes.
4. In a shallow bowl, combine the cornstarch and black pepper. Dredge the scallops in the cornstarch mixture. Add the remaining 1 tablespoon sesame oil and the scallops to the skillet, and stir-fry until the scallops begin to brown, about 4 minutes.
5. Add the asparagus, bell pepper, soy sauce, red pepper flakes, and the remaining 1/4 cup broth and 1 tablespoon curry powder. Bring to a boil, stirring. Reduce the heat to low, cover, and simmer, stirring often, until the scallops are cooked through, about 7 minutes.
6. Serve the scallops over the curried rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Scallop
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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