Scallop Stir Fry
|Scallops||1 Pound (Fresh Or Frozen)|
|Fresh asparagus/One package of 10-ounce frozen cut asparagus||3⁄4 Pound|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Soy sauce/Sodium reduced soy sauce||2 Tablespoon|
|Nonstick spray coating||1|
|Grated gingerroot||1 Teaspoon|
|Cooking oil||2 Teaspoon|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
Thaw scallops, if frozen. Cut any large scallops into bite-size pieces. Snap off and discard woody bases from fresh asparagus. Bias-slice into 1-inch lengths. Set aside. For sauce, stir together white wine, soy sauce, cornstarch, and 1/4 cup cold water. Set aside.
Spray a cold wok or large skillet with nonstick coating. Preheat wok over medium high heat. Stir-fry gingerroot in wok for 15 seconds. Add asparagus. Stir-fry for 4 minutes. (If using frozen asparagus, stir-fry 2 minutes.) Add oil 1 teaspoon at a time as necessary. Add mushrooms. Stir-fry 2 minutes or till asparagus is crisp-tender. Remove vegetables from wok.
Add half of the scallops to the wok. Stir fry about 3 minutes or till opaque. Remove scallops. Repeat with remaining scallops; remove from wok. Add sauce to wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Return vegetables and scallops to wok. Cook and stir 1 minute. Serve over rice.