scallopsfresh or frozen large scallops, soaked and pat-dried1 lb
asparagustrimmed of tough ends, cut at 45° angle into ~1/2-inch pieces10 oz
carrotcan be carved into flower shapes for decoration, sliced thin1 oz
gingersliced thin, use sparingly~1 tbspest.
garlicsliced instead of minced for a fancy presentation2 cloves
red onioncut into triangular chunks, optional for color~½est.
oyster saucefor the sauce
1 tbsp
chicken bouillonfor umami; vegetarians can omit1 tsp
cornstarchfor the sauce2 tsp
salt0.5 tsp for sauce; plus 1 tsp additional for blanching water½ tsp
sugarfor the sauce½ tsp
waterfor sauce; plus 1 cup boiling water to soak scallops and 1 cup ice water for shocking4 tbsp
oil2 tbsp for stir-frying, 1 tsp for final seasoning, plus 1 tsp for blanching water3 tbsp
sesame oilfor final seasoning and sheen1 tsp
rice wine or Shaoxing wineadded to scallop soaking water to remove fishiness1 tsp
Steps
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1
Place scallops in a bowl, add 1 cup boiling water and 1 tsp rice wine, and stir gently. Soaking firms up the scallops and prevents excess water release during stir-frying.
2
Prepare the aromatics and vegetables: slice ginger thin then cut into triangular pieces, slice garlic, carve carrot into a flower shape and slice thin, and cut red onion into triangular chunks.
3
Rinse asparagus and trim tough ends—either bend by hand to find the tender point or peel away the tough outer skin. Cut at 45° angle into ~1/2-inch pieces.
4
Remove soaked scallops and pat dry thoroughly with paper towels to remove excess moisture.
5
Make the sauce: combine 1 tbsp oyster sauce, 1 tsp chicken bouillon, 2 tsp cornstarch, 0.5 tsp salt, 0.5 tsp sugar, and 4 tbsp water. Stir well.
6
Bring a pot of water to a boil with 1 tsp salt and 1 tsp oil. Blanch asparagus and carrot for 40–50 seconds, then immediately shock in ice water and drain.
7
Heat wok on high until smoking. Add 2 tbsp oil, reduce to low heat, and stir-fry ginger and garlic slices until fragrant.
8
Increase heat to medium, arrange scallops in the wok, and pan-fry each side for 30–40 seconds until golden brown.
9
Add red onion and stir-fry for about 30 seconds to release its flavor.
10
Add the blanched asparagus and carrot, stir-fry on high heat for about 20 seconds.
11
Pour in the sauce gradually, adjusting thickness as needed with additional water if too thick. Ensure all ingredients are coated.
12
Toss everything together quickly, add 1 tsp oil and 1 tsp sesame oil for shine, mix well, turn off heat, and plate.
PrimedTableBETA
