Seafood and Asparagus Stir-Fry Recipe

Name: Seafood and Asparagus Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sherry dry, or Chinese white wine; 1 teaspoon cornstarch; 1/4 teaspoon salt; 1 pinch white pepper; 1/2 pound shrimp medium raw, shelled and deveined; 1/4 pound sea scallops cut in half horizontally; 1/2 pound asparagus; 2 tablespoons vegetable oil; 2 teaspoons garlic minced; 1/2 cup baby corn canned, drained, cut in half diagonally; 1/2 cup water chestnuts whole; 1/2 cup chicken broth; 2 tablespoons sherry; 1 teaspoon sesame oil; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1 pinch white pepper; 2 1/2 teaspoons cornstarch dissolve in water; 5 teaspoons water

Servings: persons

1 tablespoon sherry dry, or Chinese white wine
1 teaspoon cornstarch
1/4 teaspoon salt
1 pinch white pepper
1/2 pound shrimp medium raw, shelled and deveined
1/4 pound sea scallops cut in half horizontally
1/2 pound asparagus
2 tablespoons vegetable oil
2 teaspoons garlic minced
1/2 cup baby corn canned, drained, cut in half diagonally
1/2 cup water chestnuts whole
1/2 cup chicken broth
2 tablespoons sherry
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon salt
1 pinch white pepper
2 1/2 teaspoons cornstarch dissolve in water
5 teaspoons water

1
Combine the marinade ingredients in a medium bowl.
2
Add the shrimp and scallops; stir to coat.
3
Set aside for 30 minutes.
4
Snap off and discard the tough ends of the asparagus and cut the spears diagonally into 1 1/2 inch pieces.
5
Place a wok or wide frying pan over high heat until hot.
6
Add the vegetable oil, swirling to coat the sides.
7
Add the garlic and cook, stirring, until fragrant, about 10 seconds.
8
Add the shrimp and scallops; stir-fry for 2 minutes or until the scallops turn opaque and the shrimp turn pink.
9
Remove the seafood from the wok.
10
Add the asparagus, baby corn, water chestnuts, and broth; cover and cook for 2 minutes.
11
Add the sherry, sesame oil, sugar, salt and pepper.
12
Return the seafood to the wok and add the cornstarch solution.
13
Cook, stirring, until the sauce boils and thickens.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 tablespoon sherry dry, or Chinese white wine, 1 teaspoon cornstarch, 1/4 teaspoon salt, 1 pinch white pepper, and more.

Yes, Seafood and Asparagus 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.

That's it — enjoy your meal!

Seafood and Asparagus Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions