The Scallops & Asparagus Stir-fry My Dad's Made 100,000 Times

Ingredienti

• 8 oz scallops
• 10 oz asparagus
• 1 oz carrot
• 0.25 oz ginger
• 2 clove garlic
• 2 oz red onion
• 2 tbsp corn oil
• 1 cup boiling water
• 1 tsp salt
• 1 tsp corn oil
• 1 tbsp oyster sauce
• 1 tsp chicken bouillon powder
• 2 tsp cornstarch
• 0.5 tsp salt
• 0.5 tsp sugar
• 4 tbsp water
• 1 tbsp cooking wine
• 1 tsp sesame oil
• 1 tsp corn oil

Preparazione

1. 1

   Soak scallops & asparagus: Place the scallops in a bowl. Add cooking wine, which will help to remove fishiness. Add hot, boiling water to the scallopsand let them soak. The heat will start to gently cook the scallops and help them firm up, reducing shrinkage later on when we stir-fry them.

2. 2

   Cut other ingredients: Cut the ginger into slices. Stack up the slices, then cut into quarters to create triangular pieces.

3. 3

   Cut asparagus: Remove the asparagus from the water. Snap (or cut) off the tough, fibrous ends. Optionally, use a vegetable peeler to peel the ends where the peel may be tough.

4. 4

   Drain scallops: Remove the scallops from the bowl of water. Gently but firmly squeeze out excess water from the scallops. Place the scallops on a paper towel to dry. Set them aside.

5. 5

   Create sauce: Prepare the sauce by combining oyster sauce, chicken bouillon powder, cornstarch, salt, sugar, and water in a separate bowl.

6. 6

   Blanch asparagus & carrot: Boil a pot of water on high heat. Add salt and oil (Daddy Lau’s secrets to glossy, green blanched vegetables!)

7. 7

   Stir-fry everything: Heat a wok on high heat. Add oil and swirl it around the wok to coat.

8. 8

   Add flavors: Give your bowl of pre-mixed sauce a quick mix to recombine anything that may have settled. Gradually pour the sauce into the wok while stirring, monitoring the amount and thickness of the dish; you may not want to use all of the sauce. If the sauce gets too thick, thin out the consistency by diluting it with small amounts of water. My dad added an extra tbsp of water.