Seafood and asparagus stir-fry from Everybody's Wokking (page 54) by Martin Yan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Chinese rice wine. See recipe for shrimp-only variation.

  • nicolepellegrini on October 26, 2018

    Nice stir-fry without too many steps or prep-work that has a comforting, classic Chinese restaurant taste to it. I made with scallops only instead of shrimp and scallops, would probably work with a variety of mild seafood like squid or white fish fillets.

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