Seafood & Asparagus Stir-Fry
Shrimp and scallops marinated in sherry, then wok-tossed with asparagus, baby corn, and water chestnuts in a glossy sesame-garlic sauce. Quick Chinese-style seafood in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThe wok is where shrimp and scallops truly come alive, and this stir-fry proves it in about 30 minutes flat.
A quick sherry-cornstarch marinade coats the seafood so it stays tender and juicy through the high-heat blast of the wok.
Asparagus cut on the diagonal, baby corn, and crunchy water chestnuts get a brief covered steam in chicken broth, then everything comes back together in a glossy sauce finished with sesame oil and a touch of sugar.
It’s the kind of restaurant-quality Chinese stir-fry that’s actually faster to make at home than it takes to order delivery.
Kitchen Tips
- Get the wok screaming hot before adding oil. That intense heat is what gives stir-fries their signature sear and keeps the vegetables crisp.
- Cook the seafood first and remove it from the wok before the vegetables go in. Crowding the wok steams the shrimp instead of searing them.
- Have everything prepped and within arm’s reach before you start cooking. Stir-frying moves fast and there’s no time to chop mid-cook.
- Chinese white wine or Shaoxing wine can stand in for sherry if you have an Asian grocery nearby.
Ingredients
Marinade ingredients
Stirfry ingredients
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 1½ inch 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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