Asparagus And Scallop Stir-Fry Recipe

Name: Asparagus And Scallop Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. scallops, rinsed and dried; 1/2 c. rice vinegar; 2 Tbsp. sugar; 1 tsp. each sesame oil and low salt soy sauce; 2 Tbsp. canola oil; 1 lb. asparagus (no ends), cut in 1/2-inch pieces; 3 Tbsp. water; 8 oz. dry vermicelli; 1 or 2 cloves garlic; 1 Tbsp. minced fresh ginger

Servings: persons

1/2 lb. scallops, rinsed and dried
1/2 c. rice vinegar
2 Tbsp. sugar
1 tsp. each sesame oil and low salt soy sauce
2 Tbsp. canola oil
1 lb. asparagus (no ends), cut in 1/2-inch pieces
3 Tbsp. water
8 oz. dry vermicelli
1 or 2 cloves garlic
1 Tbsp. minced fresh ginger

1
Heat 1 tablespoon canola oil in wok or frying pan.
2
Add asparagus.
3
Stir to coat.
4
Add 3 tablespoons water.
5
Cover and cook until asparagus is tender-crisp.
6
Lift out and keep warm. Cook pasta.
7
Meanwhile, heat remaining oil on high heat.
8
Add garlic, ginger and scallops.
9
Cook, stirring, until scallops are opaque in center.
10
Return asparagus to pan.
11
Add vinegar, sugar, sesame oil and soy sauce.
12
Stir to mix well.
13
Remove from heat. Drain pasta.
14
Place in large bowl and add scallop and asparagus mixture.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb. scallops, rinsed and dried, 1/2 c. rice vinegar, 2 Tbsp. sugar, 1 tsp. each sesame oil and low salt soy sauce, and more.

Yes, Asparagus And Scallop Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus And Scallop Stir-Fry

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