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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: * - or Chinese white wine
** - shelled and deveined
*** - cut in half horizontally
**** - and cut in half diagonally
***** - dissolve cornstarch in water
Combine the marinade ingredients in a medium bowl. Add the shrimp and
scallops; stir to coat. Set aside for 30 minutes. Snap off and discard the
tough ends of the asparagus and cut the spears diagonally into 1 1/2"
pieces. Place a wok or wide frying pan over high heat until hot. Add the
vegetable oil, swirling to coat the sides. Add the garlic and cook,
stirring, until fragrant, about 10 seconds. Add the shrimp and scallops;
stir-fry for 2 minutes or until the scallops turn opaque and the shrimp
turn pink. Remove the seafood from the wok. Add the asparagus, baby corn,
water chestnuts, and broth; cover and cook for 2 minutes. Add the sherry,
sesame oil, sugar, salt and pepper. Return the seafood to the wok and add
the cornstarch solution. Cook, stirring, until the sauce boils and
thickens.
Ingredients:
1 Tablespoon(s) Dry sherry*
1 Teaspoon(s) Cornstarch
1/4 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1 Pinch(s) White pepper
1/2 Pound(s) Shrimp,medium,raw**
1/4 Pound(s) Sea scallops***
1/2 Pound(s) Asparagus
2 Tablespoon(s) White wine
2 Teaspoon(s) Garlic,minced
1/2 Cup(s) Baby corn,canned,drained****
1/2 Cup(s) Whole water chestnuts
1/2 Cup(s) Unsalted butter
2 Tablespoon(s) Sherry*
1 Teaspoon(s) Sesame oil
1/2 Teaspoon(s) Chopped walnuts
2 1/2 Teaspoon(s) Cornstarch*****
5 Teaspoon(s) Instant chicken boullion |
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