Ingredients

1 pound scallops 5 oz fresh asparagus, sliced into 2-inch lengths 6 pieces carrot, sliced decoratively 6 pieces bamboo shoots (available at Chinese stores), sliced decoratively 3 tablespoons peanut oil 2 slices fresh ginger, 1/4 inch thick 1/2 clove garlic, finely chopped 12 medium chinese dried mushrooms (available at Chinese stores), soaked in warm water for 45 minutes, stems discarded and caps quartered 2 tablespoons Shaoxing rice wine or dry sherry 1/2 cup Family Chicken Broth salt white pepper 1/2 teaspoon sugar 1 teaspoon cornstarch, mixed with a little cold water, for thickening 1/2 cup whole macadamia nuts 2 scallions, mainly the white parts, cut into 2-inch lengths

Description

Scallops And Asparagus With Macadamia Nuts, Recipe

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