Che Chung Ng’s Scallops with Asparagus
This recipe is adapted from The Breath of a Wok by Grace Young. It was taught to Young by her great-aunt, Che Chung Ng. The scallops are seared on the wok first, then stir-fried with the asparagus.
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Be sure to choose dry-pack scallops (also known as dry scallops). These are scallops in their natural state. Unlike “wet” scallops, they have not been soaked in a sodium tripolyphosphate bath. Wet scallops will not sear; they’ll just get rubbery. (If you’re unsure what you’re looking at while at the fish counter, those that have been treated are usually very white. You want the ones that are fresh-looking and fleshy, with some color variation.) Best is to shop at a fishmonger that does not sell chemically treated fish, such as Whole Foods.
Serves 4 as part of a multi-course meal.
Ingredients
1 pound / 450 grams fresh sea scallops
1 1/2 teaspoon salt
1 pound / 450 grams asparagus, trimmed and cut diagonally into 2-inch pieces
4 teaspoons Shaoxing wine
2 1/4 teaspoons cornstarch
1 1/2 teaspoons oyster sauce
1 teaspoon sesame oil
1/2 teaspoon ground white pepper
1 tablespoon vegetable oil
1 tablespoon minced garlic
Instructions
1. Pat the scallops dry with paper towels. In a large saucepan, bring 2 cups water and 1 teaspoon of the salt to a boil over high heat. Add the asparagus and return to a boil. Drain in a colander and set aside.
2. In a small bowl, combine 1 tablespoon of the Shaoxing wine, 1 teaspoon of the cornstarch and the oyster sauce with 1/4 cup cold water. In a shallow bowl, combine the scallops, sesame oil, pepper and the remaining 1 1/4 teaspoons cornstarch, 1 teaspoon rice wine and 1/4 teaspoon salt.
3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic and stir-fry 15 seconds, or until golden. Add the scallops, carefully spacing them on the wok, flat-side down so they sear. Cook undisturbed for 30 seconds, or until they begin to brown. Then, using a metal spatula, stir-fry 30 seconds to 1 minute (depending on their size) or until the scallops are light golden but not cooked through. Add the asparagus. Stir the cornstarch mixture, swirl it into the wok, bring to a boil and stir-fry until the scallops are just cooked through and the sauce has thickened, about 30 seconds to 1 minute (depending on their size). Serve immediately.
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Che Chung Ng’s Scallops with Asparagus
Ingredients
- 1 pound / 450 grams fresh sea scallops
- 1 1/2 teaspoon salt
- 1 pound / 450 grams asparagus, trimmed and cut diagonally into 2-inch pieces
- 4 teaspoons Shaoxing wine
- 2 1/4 teaspoons cornstarch
- 1 1/2 teaspoons oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
Instructions
- Pat the scallops dry with paper towels. In a large saucepan, bring 2 cups water and 1 teaspoon of the salt to a boil over high heat. Add the asparagus and return to a boil. Drain in a colander and set aside.
- 2. In a small bowl, combine 1 tablespoon of the Shaoxing wine, 1 teaspoon of the cornstarch and the oyster sauce with 1/4 cup cold water. In a shallow bowl, combine the scallops, sesame oil, pepper and the remaining 1 1/4 teaspoons cornstarch, 1 teaspoon rice wine and 1/4 teaspoon salt.
- 3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic and stir-fry 15 seconds, or until golden. Add the scallops, carefully spacing them on the wok, flat-side down so they sear. Cook undisturbed for 30 seconds, or until they begin to brown. Then, using a metal spatula, stir-fry 30 seconds to 1 minute (depending on their size) or until the scallops are light golden but not cooked through. Add the asparagus. Stir the cornstarch mixture, swirl it into the wok, bring to a boil and stir-fry until the scallops are just cooked through and the sauce has thickened, about 30 seconds to 1 minute (depending on their size). Serve immediately.
