Asparagus is extremely popular among Asian dishes. The combination of garlic, chili sauce, ground black pepper and lemon zest gives this dish its spiciness. You can substitute the scallops with shrimp or other firm fish.
Ingredients:
6 tablespoons sesame oil
2 bunches of asparagus, cut into 2 inch lengths
6 garlic cloves, finely chopped
1 pound baby scallops
2 tablespoons fish sauce
1/2 teaspoon coarsely black pepper
1/2 teaspoon chili sauce
1/2 cup coconut milk
1/2 teaspoon of lemon zest
Preparations:
Heat half the oil in a wok or large fying pan. Add the garlic and stir until brown.
Add the asparagus and stir-fry for about 4 minutes. Transfer the asparagus to a plate and set aside.
Add the rest of oil and the scallops and cook for 4 minutes.
Return the asparagus to the wok or frying pan, add the chili sauce, fish sauce, black pepper and coconut milk. Stir and cook for about 4 minutes. Serve with steamed rice.
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