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Scallop Stir Fry

chef.tim.lee's picture
  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
  Cornstarch 1 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.

Recipe Summary

Side Dish
Stir Fried

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