Asparagus and Scallop Stir-Fry
A quick and elegant Chinese stir-fry featuring tender asparagus spears paired with sweet, plump scallops. Fluffy scrambled eggs and vibrant green peas add color and texture to this light yet satisfying dish.
Story
This classic Chinese dish comes together in minutes, making it perfect for busy weeknights. The key is having all your ingredients prepped before you start cooking, as stir-fries move quickly.
Ingredients
asparagus
1 bunch, cut into diagonal pieces
fresh scallops
6-8 large, cleaned
egg yolks
2
frozen green peas
1/3 cup
vegetable oil
3 tablespoons
shaoxing wine
1 tablespoon
salt
to taste
garlic
2 cloves, minced
Instructions
1
Blanch the asparagus
Bring a pot of water to boil. Add a pinch of salt and a splash of oil. Drop in the asparagus pieces and cook for 2-3 minutes until bright green and slightly tender. Drain well and set aside.
2
Scramble the eggs
Beat the egg yolks with a pinch of salt. Heat 1 tablespoon oil in a wok or large skillet over medium heat. Pour in the eggs and scramble until just set but still creamy. Remove and set aside.
3
Stir-fry the scallops
Add another tablespoon of oil to the wok over high heat. Add garlic and cook for 10 seconds until fragrant. Add scallops and stir-fry for 1-2 minutes until they turn opaque. Pour in half the shaoxing wine, cover, and steam for 30 seconds. Remove scallops.
4
Combine and finish
Add the remaining oil to the wok. Toss in the blanched asparagus and peas, stir-frying for 1-2 minutes. Return the scallops and scrambled eggs to the pan. Drizzle with remaining shaoxing wine, season with salt, and give everything a quick toss. Serve immediately.
