Stir-fried scallops and asparagus in shaoxing rice wine

Stir-fried scallops and asparagus in shaoxing rice wine

By
From
Chinese Unchopped
Serves
2
Prep
15 mins
Cooking time
5 mins
Photographer
Martin Poole

This light and simple recipe will show you just how easy it is to showcase the freshness of good local produce. This dish is best cooked in the springtime during the short asparagus season, when the vegetable is as sweet as it can be and we are starting to think about lighter, fresher flavours.

Ingredients

Quantity Ingredient
a bunch large asparagus
a small knob ginger
2 garlic cloves
1 spring onion
8 king scallops
1 teaspoon cornflour
2 tablespoons vegetable oil

The sauce

Quantity Ingredient
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 tablespoons shaoxing rice wine
1 teaspoon sesame oil

Method

  1. Snap off and discard the ends of the asparagus, and cut the rest of the stalks diagonally into roughly 2.5cm pieces. Finely slice the ginger, garlic and spring onions.
  2. Thoroughly wash the scallops under cold running water. Place in a small bowl or ramekin, add the cornflour and, using your hands, gently massage it into the scallops until well combined.
  3. Mix the sauce ingredients together in a separate bowl or ramekin.
  4. BUILD YOUR WOK CLOCK: place your chopped asparagus at 12 o’clock, then arrange the ginger, garlic, scallop bowl, spring onion and sauce bowl clockwise around your plate.
  5. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot.
  6. Add the ginger and garlic and stir-fry for 30 seconds until slightly softened, then add the asparagus and stir-fry for a further 2 minutes, until the asparagus is just tender and lightly coloured.
  7. Transfer the ingredients from the wok to a bowl, add a further 1 tablespoon of oil to the wok and return to smoking point. Add the scallops and stir-fry for 1 minute, until browned on all sides. Return the vegetables to the wok, pour over the sauce and bring to a vigorous boil. Cook for a further 30 seconds, until the sauce is silky-smooth and just beginning to coat the scallops. Transfer to a large dish, scatter over the spring onion and serve.

Swapsies:

  • If scallops don’t sit on your midweek shopping list, simply swap them out here for prawns or fresh, firm tofu pieces for something different but just as tasty.
Tags:
Chinese
School of Wok
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