Seafood and Asparagus Stir-Fry

30 minutes Prep: 20 minutes Cook: 10 minutes

205 calories per serving view nutrition facts

Be the first to add a photo of this recipe!


Marinade
1	tablespoon	sherry	dry, or Chinese white wine
1	teaspoon	cornstarch
1/4	teaspoon	salt
1	pinch	white pepper

Stirfry
1/2	pound	shrimp	medium raw, shelled and deveined
1/4	pound	sea scallops	cut in half horizontally
1/2	pound	asparagus
2	tablespoons	vegetable oil
2	teaspoons	garlic	minced
1/2	cup	baby corn	canned, drained, cut in half diagonally
1/2	cup	water chestnuts	whole
1/2	cup	chicken broth
2	tablespoons	sherry
1	teaspoon	sesame oil
1/2	teaspoon	sugar
1/2	teaspoon	salt
1	pinch	white pepper
2 1/2	teaspoons	cornstarch	dissolve in water
5	teaspoons	water

Combine the marinade ingredients in a medium bowl.

Add the shrimp and scallops; stir to coat.

Set aside for 30 minutes.

Snap off and discard the tough ends of the asparagus and cut the spears diagonally into 1 1/2 inch pieces.

Place a wok or wide frying pan over high heat until hot.

Add the vegetable oil, swirling to coat the sides.

Add the garlic and cook, stirring, until fragrant, about 10 seconds.

Add the shrimp and scallops; stir-fry for 2 minutes or until the scallops turn opaque and the shrimp turn pink.

Remove the seafood from the wok.

Add the asparagus, baby corn, water chestnuts, and broth; cover and cook for 2 minutes.

Add the sherry, sesame oil, sugar, salt and pepper.

Return the seafood to the wok and add the cornstarch solution.

Cook, stirring, until the sauce boils and thickens.

Add your comment

Serving Size 202g

Amount per Serving

Calories 205 40% of calories from fat