march 19, 2009

One of the nice things about being unemployed is being able to have lunch with your husband (a grad student). In between some exciting March Madness games, we cooked up a yummy lunch.

Scallop Asparagus Stir Fry
1 bunch of asparagus, cut (2″ pieces)
1/2 cup bay scallops
1/2 onion, diced
2 garlic cloves, minced
4 tbs oyster sauce
3 tbs mirin
1 1/2 tbs XO sauce
1/2 tsp chili flakes (or more)
canola oil

Mix the oyster sauce, mirin, XO sauce and chili flakes in a bowl and set aside.

Heat some oil in a large non-stick fry pan over high heat. Saute scallops for about 1 minute, then add half of the oyster sauce mixture and allow to cook another minute. Take out the scallops and set aside.

If needed, add more oil to the pan and saute onions until soft. Then toss in the garlic, stir for 30 seconds. Add the asparagus and saute for 3 minutes. Spoon in the remaining oyster sauce mixture and cook for another minute. Lastly, add the scallops back to the pan and cook until asparagus is tender.

Serve immediately over brown rice!

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