An easy and delicious Asian fusion stir-fry. The sausage and scallops are a unique compliment to one another.
|1 lb||(450 g) Bay scallops|
|Salt and pepper|
|2 tbsp||(30 mL) Vegetable oil, divided|
|4 cups||(1 L) Assorted mushrooms, sliced|
|2||2 strips Schneiders® Bacon, diced|
|1 tbsp||(15 mL) Minced ginger|
|2||Cloves garlic, minced|
|1/2 lb||(225 g) Asparagus, halved lengthwise and cut into 3” (7.5 cm) pieces|
|1/2||Red pepper, sliced|
|1 tbsp||(15 mL) Shaoshing wine (optional)|
|1/2 cup||(125 mL) Water chestnuts|
|Rice or noodles for serving|
|2-3 tbsp||(30-45 mL) Oyster sauce|
|1 tsp||(5 mL) Soy sauce|
|1/2 tsp||(2 mL) Chili garlic sauce or chili flakes|
REMOVE tabs from the side of each scallop and discard. (Your fish counter may have already done this for you.) Arrange scallops on a paper towel lined baking sheet. Pat dry and season with salt and pepper.
HEAT 1 tbsp (15 mL) of vegetable oil in a large skillet or wok over medium-high. Add scallops one at a time, flat side down. Sear for 1-2 minutes or until golden. Turn over and sear the other side. Remove from the pan and set aside.
HEAT the remaining oil in the same pan over high. Add mushrooms and stir-fry until golden and tender; add the sausage, garlic and ginger. Cook for 2 minutes and add asparagus and red pepper. Stir-fry until the asparagus is tender-crisp. Pour in Shaoshing wine and add water chestnuts. Return the scallops to the pan and stir-fry for another 1-2 minutes.
WHISK together the sauce and toss with the stir-fry. Serve over rice or noodles.
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