Seafood and asparagus stir-fry
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Seafood and asparagus stir-fry
  Vegetables    Seafood    Asparagus    Stir Fry  
Last updated 6/12/2012 12:51:32 AM. Recipe ID 13141. Report a problem with this recipe.
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      Title: Seafood and asparagus stir-fry
 Categories: Vegetables
      Yield: 4 Servings
 
MMMMM--------------------MARINADE INGREDIENTS-------------------------
      1 tb Dry sherry*
      1 ts Cornstarch
    1/4 ts Salt
      1 pn White pepper

MMMMM--------------------STIR-FRY INGREDIENTS-------------------------
    1/2 lb Shrimp,medium,raw**
    1/4 lb Sea scallops***
    1/2 lb Asparagus
      2 tb Vegetable oil
      2 ts Garlic,minced
    1/2 c  Baby corn,canned,drained****
    1/2 c  Whole water chestnuts
    1/2 c  Chicken broth
      2 tb Sherry*
      1 ts Sesame oil
    1/2 ts Sugar
    1/2 ts Salt
      1 pn White pepper
  2 1/2 ts Cornstarch*****
      5 ts Water
 
  * - 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.
 




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Recipe ID 13141 (Apr 03, 2005)

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