Stir-fry Asparagus with Abalone Locos and Scallops with Osyter Sauce

Stir-fry Asparagus with Abalone Locos and Scallops with Osyter Sauce

This dish is very suitable to be one of your Chinese New Year Reunion Dinner dishes. You can use big Scallops and Abalone instead.

Ingredients

1. 8 to 10 stalks of Asparagus (Cut off approx 4cm from the bottom of the stalk, and use a peeler to peel of the stem.)
2. 8 to 10 Small frozen Scallops (Thaw)
3. 2 Abalone Locos (eg. Brand Fortune or Golden Chef. Cut into Slices)
4. 1 tablespoon of Chopped Garlic
5. 2 tablespoon of Chinese Rice Wine (Hua Diao Jiu)
6. 1 1/2 tablespoon of Oyster Sauce
7. 1 teaspoon of Corn Flour (Mixed with 1 tablespoon of water)
8. 2 tablespoon of Olive Oil

Preparation

1. Boil Asparagus for approx 6 minutes. At around 3 minutes, add Scallops and boil until cooked. (approx 3 to 4 minutes).
2. Place on the plate.
3. Mix Rice Wine with Garlic.

Steps

1. Add Olive Oil into hot pan
2. Once Oil is hot, turn off the heat
3. Add Prep No. 3 (Garlic with Rice Wine) and stir-fry until garlic is fragrant. (before Garlic turns brown)
4. Add Oyster Sauce and stir to mix well
5. Turn to low heat
6. Add Scallops and Abalone Locus and stir to mix well for approx 2 minutes
7. Add Corn Flour mixture slowly while stiring
8. Add another 2 tablespoon of hot water if sauce is too salty
9. Pour it onto Asparagus

Serve while Hot!

Good to go with Rice with a few other chinese dishes.

Note that Abalone Locos from Can is already cooked, hence just a heat up will be sufficient.