Scallops and Asparagus with Macadamia Nuts Drop the asparagus, carrots, and the bamboo shoot pieces in a pot of boiling water. When the water returns to a boil, cook the vegetables for 20 seconds. Drain and set aside. Heat the peanut oil in a preheated wok until the oil begins to smoke. Saut� the ginger and garlic for 3 to 4 seconds. Add the scallops and stir fry over high heat for 30 seconds. Sprinkle on the rice wine then add the mushrooms, asparagus, carrot and bamboo shoots and toss all of the ingredients quickly together to combine. Add the chicken broth, salt, pepper and the sugar and toss together for 30 seconds. Pour in the thickening mixture and stir until the sauce is lightly velvety. Toss in the macadamia nuts and scallions and serve immediately. |
Everyday Cooking Home Razzle Dazzle Recipes
Copyright �2002 - 2012
That's My Home