Bob's Shrimp, Scallops and Asparagus Stir-Fry.

Bob's Shrimp, Scallops And Asparagus Stir-fry.

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Bob Wakeman


Found this in A Taste of Missouri cook book by Wing Yee Leong..

But I hsd to put my own pinch to it..


★★★★★ 1 vote

20 Min
20 Min


  • 8
    asparagus, fresh spears.
  • 2-3oz
    olive oil, light
  • 8-10
  • 6-8
    shrimp jumbo
  • 1 tsp
    minced garlic
  • 1 tsp
    salted asian black beans
  • 4-5
    cremini and shitake mushrooms, sliced..
  • ·
    assortmet of diced vegetables, carrots, onion, celery. and bell peppers.
  • 1/4-1/2
    white or red wine.
  • 1 Tbsp
    of soy sauce, oyster sauce, and hoisin sauce.
  • 1/2 stick
  • 1 tsp
    apple cider vineger. (may switch to balsamic vinegar)
  • 1/4 tsp
    salt,white pepper, suger and sesame oil
  • 1/4 c
  • 1 Tbsp
  • 1/2
    red chili past
  • 1/2 c
    fish stock. can use chicken stock.

How to Make Bob's Shrimp, Scallops and Asparagus Stir-Fry.


  1. I know that there are a lot of ingredients. But this goes very fast. Make sure you have everything at the ready..

    I use a cast iron wok when I make this. It retains the heat longer.
    The first thing I do is take the asparagus and cut them into one inch links. In a sauce pan with hot water blanch for a minute. Then drop in a ice bath
  2. In a hot wok add oil and butter.

    Sear scallops until golden brown both sides. (Do not over cook.).. add shrimp sauté at med-high heat about 3-4 min...

    Add garlic, salted black beans red chili paste.
    Add remaining veggies and mushrooms , stir-fry about 4-5 min. Then deglaze with wine..
  3. Add vinegar, fish stock, salt, pepper, sugar, sesame oil, hoisin and every thing else..

    Make a slurry then add to wok. Stir till thickened.

    I serve this over angle hair pasta..

    It is so good every one will ask for more!!!

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About Bob's Shrimp, Scallops and Asparagus Stir-Fry.

Main Ingredient: Seafood
Regional Style: Caribbean
Other Tags: Quick & Easy For Kids

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