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.
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
1/2 tbsp Light Soy Sauce
1/2 tsp Sugar
1/2 tsp Fish Sauce
2 tbsp Water
1 tsp Corn Flour
1. Add some oil to the wok and turn on medium heat. When the oil is heated, stir-fry
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.