Bob's Shrimp, Scallops and Asparagus Stir-Fry.
By
Bob Wakeman
@bluecatfish1
1
Found this in A Taste of Missouri cook book by Wing Yee Leong..
But I hsd to put my own pinch to it..
But I hsd to put my own pinch to it..
Ingredients
- 8
- asparagus, fresh spears.
- 2-3oz
- olive oil, light
- 8-10
- scallops
- 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
- butter.
- 1 tsp
- apple cider vineger. (may switch to balsamic vinegar)
- 1/4 tsp
- salt,white pepper, suger and sesame oil
- 1/4 c
- water
- 1 Tbsp
- cornstarch
- 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.
- 1I 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 - 2In 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.. - 3Add 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!!!
