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bob's shrimp, scallops and asparagus stir-fry.

(1 rating)
Recipe by
Bob Wakeman
Dupo, IL

Found this in A Taste of Missouri cook book by Wing Yee Leong.. But I hsd to put my own pinch to it..

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Stir-Fry

Ingredients For bob's shrimp, scallops and asparagus stir-fry.

  • 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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