Recipe from ``Yan Can Cook'' Seafood and Asparagus Stir-Fry

May 22, 1991


1 tablespoon dry sherry or Chinese rice wine

1 teaspoon cornstarch

1/4 teaspoon salt

Pinch of white pepper


1/2 pound medium raw shrimp, shelled and deveined

1/4 pound sea scallops, cut in half horizontally

1/2 pound asparagus

2 tablespoons vegetable oil

2 teaspoons minced garlic

1/2 cup canned baby corn, drained

1/2 cup whole water chestnuts

1/2 cup chicken broth

2 tablespoons dry sherry or Chinese rice wine

1 teaspoon sesame oil

1/2 teaspoon sugar

1/2 teaspoon salt

Pinch of white pepper

2 1/2 teaspoons cornstarch dissolved in 5 teaspoons water

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 ten seconds. Add the shrimp and scallops; stir-fry for two 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 two 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.

Serves four.

-- "Everybody's Woking" by

Martin Yan, Harlow & Ratner;

1991, $12.95

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