Stir-fried Asparagus with Scallop
Thick asparagus from Mexico are now in season, so it’s time to cook my favourite stir-fried asparagus with scallop.
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It is luxurious to cook this dish with thick asparagus just like the ones served at Chinese restaurants. They look more gourmet and have a better bite. The pencil thin ones just don’t make the cut for me in this dish (though they can still be used).
I used to think it must be difficult to cook thick asparagus but that’s not true. Just simply blanching it first for a minute before wokking will make for a very quick asparagus stir-fry.
You can replace scallops with prawns, pacific clams, chicken or pork and/or add carrots and mushrooms. Asparagus pairs well with many ingredients in a Chinese stir-fry.