Spicy Scallop Stir Fry with Asparagus
|Chicken stock||1⁄3 Cup (5.33 tbs)|
|Reduced-sodium soy sauce||2 Tablespoon|
|Rice wine||1 1⁄2 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Grated lemon zest||1 Teaspoon|
|Red hot chili pepper||1 Small, finely chopped|
|Corn starch||2 Teaspoon|
|Canola oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), finely chopped|
|Finely chopped ginger||1 Tablespoon|
|Sea scallops||1 Pound, rinsed and halved|
|Asparagus||1 Pound, cut diagonally into 1-inch pieces|
|Sweet yellow pepper/Red pepper||1 , cut into 1/4-inch strips|
1. In a bowl, mix together chicken stock, soy sauce, rice wine, worcestershire sauce, sugar, lemon zest, chili pepper and corn starch until thoroughly blended.
2. Heat a wok, until very hot, add oil and quickly stir fry ginger, garlic and add scallops, asparagus, sweet peppers and further stir fry.
3. Pour in the stock and seasoning mixture into the wok, reduce heat and cook for another 3 minutes, stirring continuously until vegetables are tender and sauce is slightly thickened.
4. Serve hot.