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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the scallops with half the salt. Let stand for 20 minutes. | 2. Trim the asparagus, discarding the tough ends. Cut into 2-inch pieces and blanch in a large pan of boiling water for 30 seconds. Remove and drain on paper towels. Set aside. | 3. Heat 1 tablespoon of the vegetable oil in a preheated wok or deep pan over high heat. Add the scallops and stir-fry 30 seconds. Remove, drain on paper towels, set aside. | 4. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger and stir-fry until fragrant. Return the scallops and vegetables to the pan and add the pepper, rice wine, and stock. Cover and simmer for 2 minutes, then toss through the sesame oil and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
scallop	8	ounces	shucked	156.4	7.207999999999999	27.336	1.1107
salt	2	teaspoons		-	-	-	-
asparagus spear	8	ounces		201.7333	0.0	44.88	1.1333
peanut oil sesame	3	tablespoons		201.7333	0.0	44.88	1.1333
bamboo shoot	2	ounces	canned drained rinsed julienned drained julienned	15.3087	2.9483	1.4742	0.1701
carrot	1		sliced	20.5	4.79	0.465	0.12
gingerroot	4	slices		201.7333	0.0	44.88	1.1333
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032
rice wine	2	tablespoons		-	-	-	-
chicken stock	2	tablespoons		10.8	1.0590000000000002	0.7559999999999999	0.36
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.