Stir-Fried Scallops With Asparagus

Ingredients

• 8 ounces shucked scallops
• 2 teaspoons salt
• 8 ounces fresh asparagus spears
• 3 tablespoons vegetable oil or peanut oil or sesame oil
• 2 ounces canned bamboo shoots, drained, rinsed, and julienned or fresh bamboo shoots, boiled in water for 30 minutes, drained and julienned
• 1 small carrot, finely sliced
• 4 slices fresh gingerroot
• 1 pinch white pepper
• 2 tablespoons shaoxing rice wine
• 2 tablespoons chicken stock
• 1 teaspoon sesame oil

Directions

1. 1

   Sprinkle the scallops with half the salt. Let stand for 20 minutes.

2. 2

   Trim the asparagus, discarding the tough ends. Cut into 2-inch pieces and blanch in a large pan of boiling water for 30 seconds. Remove and drain on paper towels. Set aside.

3. 3

   Heat 1 tablespoon of the vegetable oil in a preheated wok or deep pan over high heat. Add the scallops and stir-fry 30 seconds. Remove, drain on paper towels, set aside.

4. 4

   Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger and stir-fry until fragrant. Return the scallops and vegetables to the pan and add the pepper, rice wine, and stock. Cover and simmer for 2 minutes, then toss through the sesame oil and serve immediately.