Asparagus And Scallop Stir-Fry

• 1/2 lb. scallops, rinsed and dried
• 1/2 c. rice vinegar
• 2 Tbsp. sugar
• 1 tsp. each sesame oil and low salt soy sauce
• 2 Tbsp. canola oil
• 1 lb. asparagus (no ends), cut in 1/2-inch pieces
• 3 Tbsp. water
• 8 oz. dry vermicelli
• 1 or 2 cloves garlic
• 1 Tbsp. minced fresh ginger

1. Heat 1 tablespoon canola oil in wok or frying pan.
2. Add asparagus.
3. Stir to coat.
4. Add 3 tablespoons water.
5. Cover and cook until asparagus is tender-crisp.
6. Lift out and keep warm. Cook pasta.
7. Meanwhile, heat remaining oil on high heat.
8. Add garlic, ginger and scallops.
9. Cook, stirring, until scallops are opaque in center.
10. Return asparagus to pan.
11. Add vinegar, sugar, sesame oil and soy sauce.
12. Stir to mix well.
13. Remove from heat. Drain pasta.
14. Place in large bowl and add scallop and asparagus mixture.

rice vinegar, sugar, sesame oil, canola oil, water, vermicelli, garlic, fresh ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371154 (may not work)