1 pound scallops
5 ounces 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 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
Drop the scallops into a pot of boiling water and cook over high heat until the water comes back to a boil. Remove the scallops, drain, and set aside on a plate. Drop the asparagus, carrots, and the bamboo shoot pieces in a pot of boiling water. When the water returns to a boil, cook the vegetables for 20 seconds. Drain and set aside. Heat the peanut oil in a preheated wok until the oil begins to smoke. Saut� the ginger and garlic for 3 to 4 seconds. Add the scallops and stir fry over high heat for 30 seconds. Sprinkle on the rice wine then add the mushrooms, asparagus, carrot and bamboo shoots and toss all of the ingredients quickly together to combine. Add the chicken broth, salt, pepper and the sugar and toss together for 30 seconds. Pour in the thickening mixture and stir until the sauce is lightly velvety. Toss in the macadamia nuts and scallions and serve immediately.
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