Seafood & Asparagus Stir-Fry
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade | |||
| 1 | tablespoon |
sherry
dry, or Chinese white wine |
|
| 1 | teaspoon |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | pinch |
white pepper
|
*
|
| Stirfry | |||
| ½ | pound |
shrimp
medium raw, shelled and deveined |
|
| ¼ | pound |
sea scallops
cut in half horizontally |
|
| ½ | pound |
asparagus
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | teaspoons |
garlic
minced |
|
| ½ | cup |
baby corn
canned, drained, cut in half diagonally |
* |
| ½ | cup |
water chestnuts
whole |
*
|
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
sherry
|
|
| 1 | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
white pepper
|
*
|
| 2 ½ | teaspoons |
cornstarch
dissolve in water |
|
| 5 | teaspoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade | |||
| 15 | ml |
sherry
dry, or Chinese white wine |
|
| 5 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 1 | pinch |
white pepper
|
*
|
| Stirfry | |||
| 226.8 | g |
shrimp
medium raw, shelled and deveined |
|
| 113.4 | g |
sea scallops
cut in half horizontally |
|
| 226.8 | g |
asparagus
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1E+1 | ml |
garlic
minced |
|
| 118 | ml |
baby corn
canned, drained, cut in half diagonally |
* |
| 118 | ml |
water chestnuts
whole |
*
|
| 118 | ml |
chicken broth
|
|
| 3E+1 | ml |
sherry
|
|
| 5 | ml |
sesame oil
|
|
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
white pepper
|
*
|
| 13 | ml |
cornstarch
dissolve in water |
|
| 25 | ml |
water
|
|
Directions
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 1½ 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.
