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Stir-Fried Scallops With Asparagus

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“Frozen scallops are acceptable for dish if fresh are not available. Remove the shells first if you are using fresh in the Chinese dish. Cook time includes 20-minute standing time. From Ethnic Cuisine.”

Ingredients Nutrition

  • 8 ounces shucked scallops
  • 2 teaspoons salt
  • 8 ounces fresh asparagus spears
  • 3 tablespoons vegetable oil or 3 tablespoons peanut oil or 3 tablespoons sesame oil
  • 2 ounces canned bamboo shoots, drained, rinsed, and julienned or 2 ounces fresh bamboo shoots, boiled in water for 30 minutes, drained and julienned
  • 1 small carrot, finely sliced
  • 4 slices fresh gingerroot
  • 1 pinch white pepper
  • 2 tablespoons shaoxing rice wine
  • 2 tablespoons chicken stock
  • 1 teaspoon sesame oil


  1. Sprinkle the scallops with half the salt. Let stand for 20 minutes.
  2. 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. 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. 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.

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