Asparagus And Scallop Stir-Fry

Ingredients

• 12 lb scallops rinsed and dried
• 12 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 12-inch pieces
• 3 Tbsp water
• 8 oz dry vermicelli
• 1 or 2 cloves garlic
• 1 Tbsp minced fresh ginger

Directions

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