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- Dish type
- Side dish
- Vegetable side dishes
Scallops and asparagus are stir-fried together to make this simple, wholesome and delicious Chinese dish. Serve as a side dish or as a main course with freshly cooked rice.
8 people made this
- 15 spears asparagus, trimmed and chopped into 3cm pieces
- 1 teaspoon oil
- 5-8 large frozen scallops, thawed
- salt and pepper to taste
- cornflour as needed
- 1 tablespoon oil
- 1 tablespoon chopped garlic
- 1 shallot, finely chopped
- 1 medium onion, chopped
- 1/2 teaspoon salt
- 125ml water
- 1 teaspoon chicken stock granules
- 1/2 red pepper, diced
- 1 teaspoon cornflour, mixed in 2 teaspoons water
- 1 teaspoon sesame oil
- salt to taste
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Blanch the asparagus in boiling water and 1 teaspoon oil for 3 minutes. Set aside.
- Season the scallops with salt and pepper, then lighly dredge in cornflour.
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic and shallot until aromatic, 2-3 minutes. Add the onion and salt, cook until soft, 3-4 minutes.
- Add the scallops; stir-fry until both sides are evenly browned, about 3-4 minutes. Turn the heat down to medium, add the water and chicken stock granules and simmer for 2 minutes.
- Stir in the red pepper and turn the heat back to high. Add asparagus, cornflour slurry, sesame oil and salt to taste; heat and stir until sauce is slightly thickened. Serve.
See it on my blog
Reviews & ratingsAverage global rating:(1)
Reviews in English (2)
Used different ingredients.Used veggie stock instead of chicken stock and didn't add the red pepper. Came out ok-03 Apr 2011
Tasted great - I used nice fresh scallops. I didn't use the cornflour though and scored the scallops.-03 Apr 2011
Scallop and Asparagus Stir-Fry
3/4 pound fresh asparagus
3/4 cup reduced-sodium chicken broth
1 tablespoon cornstarch
1 teaspoon light soy sauce
1 teaspoon sesame oil
3/4 pound sea scallops, halved
1 cup sliced button mushrooms,
4 oyster mushrooms, sliced
1 medium clove garlic, chopped
1 cup cherry tomato halves
3 thin green onions, chopped
2 cups hot cooked rice (no salt added)
Easy -- sometimes the basics pay off. We felt each plate needed a squeeze of a fresh lemon wedge along with a little more pepper. Next time, add a little bit of parsley and there would be total perfection.
I Was looking for a good scallop recipe and as I’ve found in the past, Epicurious had the best recipe. Easy and delicious! I served this with creamy risotto and everyone agreed it was one of their favorite meals ever. A huge compliment for something that didn’t take a lot of time or ingredients to put together. Will be saving this one to use again and again.
This has become my Go-To Dish for Scallops. It's so quick and easy to prepare and requires so few ingredients, it’s an ideal week night meal that seems special. When cooking for two I use only 1 pound of scallops and a smaller bunch of asparagus, but I make the entire amount of sauce because it’s so delicious. I do not bother to clean the pan between batches of scallops, so my sauce turns out light brown, but the flavor’s there and that’s what matters most. Of course the quality of the scallops has a huge influence - so when I can get really fresh, large dry sea scallops in season it’s really superb! I also make sure to dry the scallops very well beforehand and let them sit out while prepping all the other ingredients, waiting to season just before adding them to the hot pan to achieve a good sear. (And don’t disturb them for at least two minutes on each side). I’ve served these with a few different sides that all paired well including lemon & basil risotto, lemon & basil linguini and lemon & almond rice pilaf. (We're big fans of lemon obviously!) Next time I'll try serving with either mashed or roasted fingerling potatoes, as I think they’d work nicely with the buttery sauce and be ready to plate even faster.
This is a wonderful recipe. Quick, easy, one pan, delicious. We’ve made it numerous times, and the only question is Chardonnay or Sauvignon blanc. Both good but for different tastes.
These scallops were delicious…will definitely be adding to my "keepers" file. Made sure to dry scallops before sauteeing and they were cooked perfectly.
My son wanted scallops , so I googled this recipe.. It was fantastic and I am making again this evening.. 5 stars for sure or should I say 4 forks, LOL
Being a fish biologist and a foodie I have to say I have eaten seafood prepared hundreds of ways. Scallops are so good and so many cooks ruin them. Hands down this recipe is fantastic! I first made it with asparagus from my garden and have prepared it since multiple times for other Alaskans who are basically seafood snobs. Kodiak scallops and this recipe will win over the most discerning foodie. THANK YOU.
Our first time making scallops. It was super easy and we were delighted with the results. I added a side of sautéed mushrooms and I see others felt like mushrooms would be a good accompaniment as well. Also made the red quinoa with pistachio's for some colour. Saved this recipe as we will definitely make it again.
Awesome! Added mushroom and minced garlic when sautéing the asparagus and put plate into a warm oven to keep hot. Added a mashed garlic clove when sautéing scallops. Cut back on the amount of butter swirled into the sauce and it was still awesome. Served over wild rice with Beurre Blanc (which I didn't really need) and a side salad. Perfect.
Made this scallop recipe yesterday and it was just meh. The sauce was not a great beurre blanc and mostly clinged to the asparagus. After spending $40 on quality scallops, I thought this would be a standout, but it was not.
This was great! I had bay scallops (prefer over sea scallops) and asparagus. Did a search and found this. Boy, am I glad I did! Only change I made was to add a little cornstarch to the wine before adding to the pan. Next time I will double the sauce. Served over linguine with really good rolls. I will make this again for sure!
This was so fast and easy and absolutely delish! Its not very often you find a recipe that doubles as an easy weeknight dinner and could also be a big dinner party hit. I had it with some brown rice and it was a great pair - the nutty rice complimented the vinegar in the sauce beautifully.
WOW! This couldn't have been any easier or tastier. Have to say I was wary of the wine and wine vinegar, but the taste was almost sweet and definitely mellow. Will certainly be making this again.
Oh my freakin' yum! Used beer instead of wine and vinegar , that's the kind of gal I am, and added some garlic and baby Bella's :)
This recipe is delicious!! I add sliced button mushrooms with the asparagus and it adds a nice flavor (and ups the veg content) and serve it with risotto. YUM.
Made as written less one tbl oil and less one tbl butter - husband and I loved it. Served with wild rice on the side. Easy, simple, and very fancy. :) Would agree with a bit of fresh herb / garlic would enhance this dish even more!
a very simple way to prepare the scallops and we enjoyed the flavor.i added minced garlic to both the asparagus and the scallops during sauteeing. for the asparagus, i sauteed in oil then added some chicken broth, covered and steamed for a few minutes until soft/crisp. i served with a papaya salsa from another scallop recipe on this site subbing nectarines for the fruit. it was pretty and tasty with the green and white of the main dish. i served with white rice and salad.
This really is a delicious recipe and very simple to prepare. I also cooked pan fried potatoes as a side. Yum! A keeper.
Really good. I used rice wine vinegar because that's all I had, and added a sprinkle of dried thyme at the end. I also used bay scallops and didn't have to cook them in 2 batches. The sauce is indeed silky and flavorful. It's worth saving your allotment of saturated fat for the day and blowing it all on this dish.
This was an easy, quick, delicious recipe! I made a couple of minor changes: I halved it, added 1 minced garlic clove with the wine (I used dry vermouth) and vinegar, and added a sprinkle of tarragon both to the buerre blanc (at the end) and on top. Wonderful!
Whew. This was fantabulous. The only thing I didn't follow on the recipe was wiping out the skillet between batches of scallops. That made it more of a buerre noisette I guess, but it was so darned delicious. I made this for friends and was nervous about doing a new recipe (to say nothing of the fact that I sometimes have difficulty following directions after a glass or two of wine, which was obviously going to happen when cooking with/for friends!), but the reviews were so good I couldn't resist. And since I'm making it in Phoenix I had a grocery store which actually HAD good scallops, unlike my home town store. carpe diem, baby! Oh, it might have helped a teeny bit that I served it over good mashed potatoes (got that brilliant idea from the Pink House in Savannah last weekend), which soaked up the rich, buttery brown sauce quite nicely, thank you very much!
The sauce was delicious and the scallops came out perfectly. I roasted the asparagus instead of sauteing them, to cut down on the oil. Also added some sauted garlic to the scallops as other reviewers suggested.
A very solid and simple recipe, but be sure to use good scallops. I substituted beer (a medium bodied ale) for the white wine, and added a little worcestershire sauce which worked out nicely. I also and also cut the butter back to 1/4 stick and the sause was still pretty buttery.
Very good and easy. I added shallots to the sauce.
Love this recipe! Made as an appetizer and it was awesome. Could have eaten a whole plate of just this!
Heat a large skillet over medium-high until hot, 3–5 minutes (a drop of water should jump around in the pan). Cook chile, garlic, and oil, stirring constantly, until oil starts to shimmer and garlic just begins to turn golden, 60–90 seconds. Immediately add asparagus season lightly with salt. Cook, tossing occasionally, until asparagus is just beginning to brown around the edges, about 2 minutes. Add soy sauce, butter, and 1 Tbsp. water and cook, tossing constantly, until asparagus is still crispy yet cooked through and coated in sauce, about 30 seconds longer.
Remove pan from heat. Finely grate zest from one-quarter of orange over stir-fry. Squeeze juice from one orange half over and toss once more.
Transfer asparagus mixture to a platter. Top with cilantro and sesame seeds. Taste and squeeze more orange juice over if needed.
Asparagus Stir Fry with Garlic and Chilli
Like many people, I tend to consider stir fries as a main course or part of a multi-course meal.
But they are also a super quick and easy way to cook ingredients and knock up a quick side dish.
Just like my broccoli stir fry, this little number has a slight Asian leaning and it tastes incredible.
It would be just at home as a side for a perfect roast chicken as it would with a Chinese pork belly.
The great thing about cooking like this is the speed and the relative absence of liquid.
That means that the nutrients and flavour and not leeching into any cooking water and that means tastier food!
I would recommend a mild chilli for this recipe so as not to obliterate the gentle flavour of the asparagus.
As I have mentioned above this stir fry is a wonderfully versatile side dish.
I have mentioned meaty dishes that it works with but it would be the perfect accompaniment to fish.
Whether that be my Asian influenced whole fish en papillote or a piece of perfectly pan seared salmon.
It would also work really well alongside seitan or tofu for the vegans and vegetarians out there.
In fact, given the affinity that asparagus has with orange it would be a real winner with this air fryer tofu with orange.
- 1 tablespoon dark sesame oil
- 1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1 1/2-inch lengths
- 8 ounces fresh shiitake mushrooms, trimmed and sliced into 1/2-inch-thick pieces
- 1 tablespoon sesame seeds, toasted
- Coarse salt and freshly ground pepper
Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.
Beef Asparagus Stir-fry: Recipe Instructions
In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce, and 1 teaspoon cornstarch. For more complete information on preparing beef, see Bill’s post on How to Slice and Velvet Beef for stir fries.
Wash your asparagus, and cut about an inch off the bottom ends, depending on how tender they are. You can also use a vegetable peeler to peel the bottom of each stalk. Slice into 2-inch pieces on an angle.
Next combine the salt, sugar, the rest of the light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and chicken stock or water into a bowl.
Mix well and set aside. Have your Shaoxing wine measured out, garlic ready, and the cornstarch slurry mixed up before you begin cooking, because this is all going to happen very fast!
Heat your wok until smoking. Add a couple tablespoons of oil and swirl it around to coat your wok. Quickly spread the beef slices around the wok in an even layer. Let it sear for 15-30 seconds without stirring.
Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the wok hot enough! Take the meat out of the pan and set aside.
Keep the wok on high heat and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about 10 seconds and add the shaoxing wine around the rim of the wok.
Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover. Add the beef back to the pan.
Everyone has their preferences on how to cook their veggies and for asparagus, I prefer mine ever so slightly crunchy but definitely not mushy so don’t overcook your asparagus.
For that matter, don’t over cook your beef either. Both of these key ingredients of this beef asparagus stir fry are best when cooked just until done.
Add the sauce mixture and a pinch of ground white pepper. Stir vigorously and let the liquid bubble up.
Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock. Plate and serve immediately over rice!
Beef Asparagus stir fry is the perfect one-pan over rice quick and easy dinner!
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Asparagus Stir-Fry Recipe
Someone crashed into my car the other night. Not just once, multiple times. I tell you this not because I'm upset about my car - quite frankly, I hardly ever drive it. I'm more annoyed that I have to take it for a quote, and then get it repaired. My first car appointment is scheduled at the same time I typically visit the farmers' market. Which doesn't seem like a crisis, I know, but I depleted our asparagus stash making this stir-fry and was counting on a fresh fix. Like many stir-fries it requires a bit of commitment on the front-end - slicing, dicing, and chopping. All completely worth it. Each time an ingredient hits the hot pan, the scent unfurls toward you in an intense bouquet. You just know it's going to be good. Asparagus and tofu form the base of this ensemble, but it has quite a lot going on beyond that. You get a bite of tang from the lime, heat from the red chiles and fresh ginger, mint and basil cool things down, and a touch hoisin sauce gives you just enough sweetness to balance it all out.
I should note a few things here. Prep all of your ingredients ahead of time and have them close at hand. You'll spend 95% of your time prepping this recipe, and it'll come together in no time beyond that. Also, you will want to make it to order. You can certainly prep many of the ingredients ahead of time (even a day ahead of time), but don't cook it until just before you are ready to eat. This way the asparagus and greens won't overcook as they are sitting around.
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Seared Scallop Salad with Asparagus and Scallions
In a pot of boiling salted water, blanch the scallions just until tender, 3 minutes. Using a slotted spoon, transfer to paper towels. Repeat with the asparagus.
In a large skillet, heat 2 tablespoons of the olive oil. Add the scallions and asparagus and season with salt and pepper. Cook over moderately high heat, gently tossing occasionally, just until golden, about 5 minutes. Keep warm.
Pat the scallops dry season with salt and pepper. In another large skillet, heat 2 tablespoons of the oil until shimmering. Working in batches, sear the scallops over moderately high heat until golden, 2 minutes per side. Transfer to warmed plates. Wipe out the skillet.
Heat 1 tablespoon of the remaining oil in the same skillet. Add the thyme and shallot and cook over moderately high heat, stirring, until the shallot is slightly softened, about 1 minute. Remove from the heat. Add the vinegar and the remaining 1 tablespoon of olive oil stir with a wooden spoon, scraping up any browned bits from the pan.
Garnish the scallops with the scallions and asparagus. Drizzle the salad with the warm vinaigrette and serve.
Other Recipes You Might Like
That was what happened to me on this asparagus with shrimp recipe. I had to make the dish again, and then repeat the chores mentioned above, to share the recipe here with you.
Tough. Not. Easy. As. You. Think. And I am sure most of you thought that I have it easy&hellipjust whip up something in a breeze and then miracle happens and you see the recipes on Rasa Malaysia.
Anyway, stir-fry asparagus is an easy Chinese vegetable dish to make and it goes well with steamed rice and other meat dishes, and a soup.
When buying asparagus, always try to choose the most tender ones with thinner stems, which have less fibers. If you have time, peel off the outer skin of the stems using a peeler.
Stir-fry with some shrimp, and the classic Chinese brown sauce, and you have a wonderful Chinese vegetable dish that is healthy and delightful!