Scallop Stir Fry Recipe
Summary
Ingredients
| Scallops | 1 pound, frozen | |
| 3/4 pound fresh asparagus or one | ||
| 10-ounce package frozen cut asparagus | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Reduced sodium soy sauce | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Nonstick spray coating | ||
| Ginger root | 1 Teaspoon, grated | |
| Cooking oil | 2 Teaspoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Hot cooked rice | 2 Cup (16 tbs) | |
Directions
Thaw scallops, if frozen. Cut any large scallops into bite-size pieces. Snap off and discard woody bases from fresh asparagus. Bias-slice into 1-inch lengths. Set aside. For sauce, stir together white wine, soy sauce, cornstarch, and 1/4 cup cold water. Set aside.
Spray a cold wok or large skillet with nonstick coating. Preheat wok over medium high heat. Stir-fry gingerroot in wok for 15 seconds. Add asparagus. Stir-fry for 4 minutes. (If using frozen asparagus, stir-fry 2 minutes.) Add oil 1 teaspoon at a time as necessary. Add mushrooms. Stir-fry 2 minutes or till asparagus is crisp-tender. Remove vegetables from wok.
Add half of the scallops to the wok. Stir fry about 3 minutes or till opaque. Remove scallops. Repeat with remaining scallops; remove from wok. Add sauce to wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Return vegetables and scallops to wok. Cook and stir 1 minute. Serve over rice.
Spray a cold wok or large skillet with nonstick coating. Preheat wok over medium high heat. Stir-fry gingerroot in wok for 15 seconds. Add asparagus. Stir-fry for 4 minutes. (If using frozen asparagus, stir-fry 2 minutes.) Add oil 1 teaspoon at a time as necessary. Add mushrooms. Stir-fry 2 minutes or till asparagus is crisp-tender. Remove vegetables from wok.
Add half of the scallops to the wok. Stir fry about 3 minutes or till opaque. Remove scallops. Repeat with remaining scallops; remove from wok. Add sauce to wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Return vegetables and scallops to wok. Cook and stir 1 minute. Serve over rice.
Chef
