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
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8asparagus, fresh spears.
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2-3ozolive oil, light
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8-10scallops
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6-8shrimp jumbo
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1 tspminced garlic
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1 tspsalted asian black beans
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4-5cremini and shitake mushrooms, sliced..
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·assortmet of diced vegetables, carrots, onion, celery. and bell peppers.
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1/4-1/2white or red wine.
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1 Tbspof soy sauce, oyster sauce, and hoisin sauce.
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1/2 stickbutter.
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1 tspapple cider vineger. (may switch to balsamic vinegar)
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1/4 tspsalt,white pepper, suger and sesame oil
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1/4 cwater
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1 Tbspcornstarch
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1/2red chili past
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1/2 cfish stock. can use chicken stock.
How to Make Bob's Shrimp, Scallops and Asparagus Stir-Fry.
- 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 - 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.. - 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!!!
