BOB'S SHRIMP, SCALLOPS AND ASPARAGUS STIR-FRY.

Bob's Shrimp, Scallops and Asparagus Stir-Fry. image

Provided by Bob Wakeman

Categories Seafood

Time 40m

Number Of Ingredients 17

8 asparagus, fresh spears.
2-3oz olive oil, light
8-10 scallops
6-8 shrimp jumbo
1 tsp minced garlic
1 tsp salted asian black beans
4-5 cremini and shitake mushrooms, sliced..
assortmet of diced vegetables, carrots, onion, celery. and bell peppers.
1/4-1/2 white or red wine.
1 Tbsp of soy sauce, oyster sauce, and hoisin sauce.
1/2 stick butter.
1 tsp apple cider vineger. (may switch to balsamic vinegar)
1/4 tsp salt,white pepper, suger and sesame oil
1/4 c water
1 Tbsp cornstarch
1/2 red chili past
1/2 c fish stock. can use chicken stock.

Steps:

1. I know that there are a lot of ingredients. But this goes very fast. Make sure you have everything at the ready.. I use a cast iron wok when I make this. It retains the heat longer. The first thing I do is take the asparagus and cut them into one inch links. In a sauce pan with hot water blanch for a minute. Then drop in a ice bath
2. In a hot wok add oil and butter. Sear scallops until golden brown both sides. (Do not over cook.).. add shrimp sauté at med-high heat about 3-4 min... Add garlic, salted black beans red chili paste. Add remaining veggies and mushrooms , stir-fry about 4-5 min. Then deglaze with wine..
3. Add vinegar, fish stock, salt, pepper, sugar, sesame oil, hoisin and every thing else.. Make a slurry then add to wok. Stir till thickened. I serve this over angle hair pasta.. It is so good every one will ask for more!!!

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