Hi there
Couple weekends ago, I saw there was a promotion on Mexican asparagus, and I dun mean the skinny ones but the gigantic intimidating looking ones, so pop by to check it out and end up buying 4 sticks back home. Honestly, it really didn’t look that appetizing at all, as they look rather dry, but given the health benefits how it can flush out toxic from the body, these little odd looking vegetables does pack a punch. 🙂
While I was schooling and working as a waitress at a Japanese restaurant, the chef once taught me, it is okay to buy dry looking ones as long as it is the root portion and not the tip that is dry, because you will need to shred away the skin before you cook. So here I am, giving it a try and testing out his theory! 🙂
Okay, Dish of the Night, something quick and simple yet tasty, better still something that can lessen the load of my goodies filled fridge.
So the lightbulb moment came when I saw left over Bacon from breakfast, left over celery from previous diner and also frozen scallops from Chinese new year.
So decided to make a sautéed out of all the ingredients :
- Left over bacon x 2 slices, sliced
- Left over celery x 2 stalks, sliced
- Fresh Mexican asparagus x 4 stalks, shred the bottom half of the asparagus skin
- Crushed garlic x 2 cloves
- Frozen Scallops x 5 pcs
- Chinese cooking wine x 1 tspn
- Fish sauce x 1 tbspn
Directions :
- Fry garlic and bacon on medium heat with a little oil till slight brown
- Throw in scallops, fry for one min and put aside
- Turn up the heat & throw in asparagus and celery slices and fry for one min, covered for 15 secs to sort of steam it up
- Throw the scallops back into the veges and stir fry for further one min
- Drizzle in fish sauce and Chinese cooking wine, cook for 15 secs and ready to serve!
This dish is wonderfully quick and easy to cook, and color looks really nice, I call it funky greens as there isn’t any leafy greens but it taste good anyway, even one of my family members who didn’t like to eat celery liked it as the bacon gives in a nice smoky flavour.
Oh, by the way, you can also try using shrimps instead of scallop too, I am pretty sure it will taste great with the shrimp flavour in it.
Try it out and save time on the weeknights when you were rushing back from work and having to cook up a yummy quick meal for your family. 🙂
Happy cooking!
RECIPES : SCALLOP WITH ASPARAGUS AND CELERY
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Cheers
Dawn