Stir Fried Scallops With Asparagus

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Frozen scallops are acceptable for dish if fresh are not available. remove the shells first if you are using fresh in the chinese dish. cook time includes 20-minute standing time. from ethnic cuisine.

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Steps

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Sprinkle the scallops with half the salt.

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Let stand for 20 minutes.

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Trim the asparagus , discarding the tough ends.

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Cut into 2-inch pieces and blanch in a large pan of boiling water for 30 seconds.

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Remove and drain on paper towels.

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Set aside.

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Heat 1 tablespoon of the vegetable oil in a preheated wok or deep pan over high heat.

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Add the scallops and stir-fry 30 seconds.

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Remove , drain on paper towels , set aside.

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Heat the remaining vegetable oil in the wok or pan over high heat.

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Add the ginger and stir-fry until fragrant.

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Return the scallops and vegetables to the pan and add the pepper , rice wine , and stock.

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Cover and simmer for 2 minutes , then toss through the sesame oil and serve immediately.

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Ingredients

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scallops, salt, asparagus spears, vegetable oil, bamboo shoots, carrot, fresh gingerroot, white pepper, rice wine, chicken stock, sesame oil