Ingredients Jump to Instructions ↓

  1. 8 tablespoons vegetable oil

  2. 8 green king prawns

  3. 8 sea scallops

  4. 6 s pears thick green asparagus diagonally cut into 4cm lengths

  5. cup sliced, fresh shiitake mushrooms stalks removed

  6. 1 knob ginger julienned

  7. 2 garlic cloves finely chopped

  8. 3 shallots cut into 3cm lengths

  9. 3 tablespoons shao xing cooking wine

  10. 1 teaspoon sea salt

  11. 1 teaspoon light soy sauce

  12. 1 teaspoon crushed yellow rock sugar

  13. cup fresh chicken stock

Instructions Jump to Ingredients ↑

  1. Heat half the oil in a wok and when just smoking, add the prawns and stir-fry for 2 minutes or until just cooked.

  2. Remove to a plate and set aside.

  3. Now put the scallops in the wok and cook very briefly (about 1 minute), stirring continuously.

  4. Remove and set aside with the prawns.

  5. Add the asparagus and mushrooms and stir-fry for 2 minutes, then remove and set aside.

  6. Put the rest of the oil into the wok, add the ginger, garlic and shallots and fry until fragrant.

  7. Return the prawns, scallops, asparagus and mushrooms to the wok, add the shao xing, salt, soy, sugar and stock and cook for 1 minute to allow the flavours to mingle.


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