Shanghai Scallop-agus
The Shanghai Noodles do a great job of soaking up this zippy sesame soy sauce while the asparagus adds brightness and the scallops add umami. This is a springtime favourite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 servings
- Category: Dinner
- Method: stir fry
- Cuisine: Chinese
Ingredients
1 lb sea scallops (rinse and cut the really large ones in half, dry them with a paper towel and set aside)
1 lb fresh asparagus (remove the woody ends, wash under cold water, and cut into uniform, bite-size pieces, dry with a paper towel and set aside)
1 pkg fresh Shanghai noodles (remove noodles from package and place in hot water for 5 minutes to help separate them without breaking them, drain, dry with a paper towel and set aside)
¼ cup sherry
2 Tablespoons soy sauce
2 Tablespoons sesame oil
2 teaspoons honey
1 teaspoon Sambal Olek chili paste
1 Tablespoon canola oil
2 Tablespoons chopped ginger
6 chopped green onions
1 Tablespoon finely chopped fresh cilantro leaves
Instructions
- Prepare the scallops, asparagus and noodles as noted above and have them sitting ready in separate bowls.
- Whisk the sherry, soy sauce, sesame oil, honey and Sambal Olek together in a bowl and set aside.
- Heat a wok on high (you’ll want your overhead fan on) and when it smokes a bit add the oil and heat it until it reaches its smoke point.
- Stir in the ginger and green onion until fragrant – approximately 10 to 20 seconds.
- Add the scallops to the wok, let them sear on one side and then stir-fry for about 1 minute until they are opaque but not dried out. Remove them to a bowl and keep warm.
- Reheat the wok, add a bit more oil as needed, then add the asparagus and stir-fry until bright green.
- Stir in the prepared sauce, noodles and scallops (with any juices) and turn the ingredients until everything is coated with the sauce and heated through.
- Enjoy immediately garnished with the fresh cilantro.
Find it online: https://savouritall.com/2021/05/23/shanghai-scallop-agus/