Ingredients
-
8
-
2
-
8
-
3
-
2
-
1
-
4
-
1
-
2
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Sprinkle the Scallops With Half the Salt. Let Stand For 20 Minutes. |
|
2
Done
|
Trim the Asparagus, Discarding the Tough Ends. Cut Into 2-Inch Pieces and Blanch in a Large Pan of Boiling Water For 30 Seconds. Remove and Drain on Paper Towels. Set Aside. |
|
3
Done
|
Heat 1 Tablespoon of the Vegetable Oil in a Preheated Wok or Deep Pan Over High Heat. Add the Scallops and Stir-Fry 30 Seconds. Remove, Drain on Paper Towels, Set Aside. |
|
4
Done
|
Heat the Remaining Vegetable Oil in the Wok or Pan Over High Heat. Add the Ginger and Stir-Fry Until Fragrant. Return the Scallops and Vegetables to the Pan and Add the Pepper, Rice Wine, and Stock. Cover and Simmer For 2 Minutes, Then Toss Through the Sesame Oil and Serve Immediately. |
