Seafood And Asparagus Stir-Fry

Recipe Ingredients

1/2 lb	227g / 8oz	Medium raw shrimp - shelled, deveined
1/4 lb	113g / 4oz	Seascallops - halved horizontally
1/2 lb	227g / 8oz	Asparagus
		Marinade
1 tablespoon	15ml	Dry sherry or Chinese rice wine
1 teaspoon	5ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
1		Freshly-ground white pepper
		Cooking
2 tablespoons	30ml	Vegetable oil
2 teaspoons	10ml	Minced garlic
1/2 cup	31g / 1.1oz	Canned baby corn - drained, and
		Cut in half diagonally
1/2 cup	118ml	Whole water chestnuts
1/2 cup	118ml	Chicken broth
2 tablespoons	30ml	Dry sherry or Chinese rice wine
1 teaspoon	5ml	Sesame oil
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1		Freshly-ground white pepper
2 1/2 teaspoons	12ml	Cornstarch - dissolved in
5 teaspoons	25ml	Water

Recipe Instructions

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-inch 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; mix well. Return the seafood to the wok and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens. Serve immediately.

This recipe yields 4 servings.

Variation: You can use all shrimp if you prefer.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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