Easy Stir-fry Asparagus & Scallops 芦笋炒带子

A simple yet delicious stir-fry asparagus dish that my son enjoyed eating. He's not a fan of asparagus, by cooking it with his favourite scallops, now this has become one of his favourite veggies, and it would be completely finished including the gravy whenever I cooked this! This recipe is versatile, you can swap scallops with other ingredients, for example, fish cake, etc.

Ingredients:

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6 Scallops, slice half

1 pkt Asparagus 

(I used organic asparagus, the son preferred the "thin" one)

6 Baby Corn

2 cloves Garlic

2 slices Ginger

1/2 Red Chili

Salt & pepper, add to taste

1 tbsp Mirin/ Rice Wine

1 tbsp Water

Sauce:

1/2 tbsp Light Soy Sauce

1/2 tsp Sugar 

1/2 tsp Fish Sauce

2 tbsp Water

1 tsp Corn Flour 

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Method:

1. Add some oil to the wok and turn on medium heat. When the oil is heated, stir-fry garlic, chili, and ginger until fragrant. 

2. Increase heat, add in baby corn and asparagus, stir-fry then season with salt and pepper. Stir in rice wine and water, bring to a boil.

I cooked this dish using Song Cho stainless steel wok, a multiply stainless steel wok without chemical coating, it's safe to use in any cooking including deep-frying. 

For more information about the product, visit Song Cho e-shop for details.

3. Add scallops and sauce, when the scallop is cooked through, serve right away.

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Enjoy!