Seafood & Asparagus Stir-Fry Recipe

* - or Chinese white wine

** - shelled and deveined

*** - cut in half horizontally

**** - and cut in half diagonally

***** - dissolve cornstarch in water

Step 1

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 1 1/2" 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.

Things You'll Need

--------MARINADE INGREDIENTS------------
  • 1tb Dry sherry*
  • 1ts Cornstarch
  • 1/4ts Salt
  • 1pn White pepper
--------STIR-FRY INGREDIENTS------------
  • 1/2lb Shrimp,medium,raw**
  • 1/4lb Sea scallops***
  • 1/2lb Asparagus
  • 2tb Vegetable oil
  • 2ts Garlic,minced
  • 1/2c Baby corn,canned,drained****
  • 1/2c Whole water chestnuts
  • 1/2c Chicken broth
  • 2tb Sherry*
  • 1ts Sesame oil
  • 1/2ts Sugar
  • 1/2ts Salt
  • 1pn White pepper
  • 2 1/2ts Cornstarch*****
  • 5ts Water

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