Scallops with Vegetables

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Yield: 4 servings

Ingredients:
1 pound scallops
8 ounces asparagus
2 ounces canned bamboo shoots
1 medium carrot, cut in fine slices
6 fine slices fresh ginger
5 tablespoons peanut oil
3 tablespoons rice wine
3 tablespoons chicken broth
1 tablespoon sesame oil
1 pinch of white pepper
Salt to taste

Directions:

1. Season scallops with salt to taste and let stand for 20 minutes.

2. Wash and cut off bottom of asparagus; discard the ends. Cut asparagus into equal pieces. Drop asparagus pieces into a large pot of simmering water and leave it for 45 seconds to 1 minute. Drain well and set aside.

3. In a wok heat 3 tablespoons peanut oil. Add scallops and saute for 1-2 minutes; remove from wok and set aside.

4. Pour remaining peanut oil into wok. When hot, add ginger stirring constantly for 30 seconds. Add scallops, vegetables, rice wine, chicken broth and pepper. Season to taste with salt. Cover and cook for 2-3 minutes. Add sesame oil and mix well. Serve immediately over cooked rice.

Enjoy your meal !!
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