Step 1

Wash and dry the scallops and place them on a paper towel. The prepare the sauce by mixing the oyster sauce, chicken powder or MSG and Chinese cooking wine or dry sherry together. Set aside. The whisk the chicken stock with the cornflour in another bowl to make a slurry. Set this aside too.

Step 2

Bring 750ml (3 cups) water to a boil in a saucepan. When boiling, stir in the salt and then add the asparagus and sliced carrot and blanch in the water for about 30 seconds.

Step 3

Strain and transfer the blanched vegetables to a bowl of cold water. Set aside.

Step 4

Heat a tablespoon of oil in a wok over a high heat. When the oil begins to glisten, add the scallops and fry for about 1 minute per side. Then transfer to a plate and set aside.

Step 5

Add the garlic, ginger and spring onions (scallions) and fry for about a minute. Add the red onion petals and mushrooms and then stir in the blanched asparagus and sliced carrot. Continue cooking on high until the asparagus is cooked through but still a bit crispy.

Step 6

Stir in the seared scallops and the prepared sauce. Mix this all up so that all the vegetables and scallops are coated with the sauce and then slowly add a little of the slurry to thicken the sauce. Just add this to preference. You may not need it all.

Step 7

Drizzle the sesame oil over the top and serve hot.