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Stir-Fried Scallops with Asparagus

Mix the salt, white pepper, rice wine, monosodium glutamate and cornflour together and marinate the scallops in this mixture for about 10 minutes. Put the water and vinegar in a pan and boil for 1 minute. Soak the marinated scallops in the hot water and vinegar for 1 minute, remove them from the water and absorb excess moisture on some kitchen paper.

Heat a little of the olive oil in a wok, add the scallops, stir-fry them for 3-4 minutes until they begin to colour, remove them and then set them aside.

Heat the sesame oil in the wok that the scallops were cooked in, add the white pepper, monosodium glutamate, sugar, salt, cornflour and water and cook for a minute or so until the sauce thickens.

Cook the asparagus in boiling water and boil for about 1 minute, drain it and then soak it in some clean cold water. Remove it from the water and absorb any excess water on some kitchen paper.

Heat some more olive oil in a clean wok. add the sliced ginger and stir-fry until it starts to turn golden, before adding the scallops and stir-frying again for 3 minutes. Add the rice wine, sliced carrot and cooked asparagus, stir-fry for a further 2 minutes and serve.

  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp rice wine
  • 1/2 tsp monosodium glautamte
  • 1/2 tsp cornflour
  • 227g scallops
  • 1 litre water
  • 1/2 tbsp malt vinegar
  • a little olive oil for stir-frying
  • 1/2 tsp sesame oil
  • 1/2 tsp white pepper
  • 1/2 tsp monosodium glutamate
  • 1/2 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp cornflour
  • 2 tsp water
  • 22g asparagus, cut into 1-1 1/2 - inch lengths
  • 5 tbsp fresh ginger, finely sliced
  • 1 tsp rice wine
  • 5 carrots, sliced