Place the scallops (8 oz) in a bowl. Add cooking wine (1 tbsp), which will help to remove fishiness. Add hot, boiling water (1 cup) to the scallopsand let them soak. The heat will start to gently cook the scallops and help them firm up, reducing shrinkage later on when we stir-fry them.

Soak the asparagus (10 oz) in cold water to clean them. Leave the scallops and asparagus on the side while preparing the rest of ingredients.

Cut the ginger (0.25 oz) into slices. Stack up the slices, then cut into quarters to create triangular pieces.

Peel the garlic (2 clove). Cut and discard the hard woody ends. Cut into thin slices.

Cut the onion (2 oz) into triangular, bite-sized chunks.

Carefully cut triangular notches into the sides of the carrot (1 oz). Then slice into circles; the notches will result in flower-shaped slices!

Remove the asparagus from the water. Snap (or cut) off the tough, fibrous ends. Optionally, use a vegetable peeler to peel the ends where the peel may be tough.

Cut the asparagus into bite-sized pieces at a 45-degree angle.

Remove the scallops from the bowl of water. Gently but firmly squeeze out excess water from the scallops. Place the scallops on a paper towel to dry. Set them aside.

Prepare the sauce by combining oyster sauce (1 tbsp), chicken bouillon powder (1 tsp), cornstarch (2 tsp), salt (0.50 tsp), sugar, and water in a separate bowl.

Boil a pot of water on high heat. Add salt (1 tsp) and oil (1 tsp) (Daddy Lau’s secrets to glossy, green blanched vegetables!)

Gently add asparagus into the pot and cook for 30 seconds. Meanwhile, prepare a bowl of cold water.

Add the sliced carrots to the pot as well, and cook for 20-25 seconds, until all the vegetables are just about tender. Transfer them all into the bowl of cold water to shock them and stop the cooking process.

Heat a wok on high heat. Add oil (2 tbsp) and swirl it around the wok to coat.

Add the ginger and garlic, and cook until aromatic, or around 15 seconds.

Add scallops and lower the heat to medium, so they won’t burn. Let the scallops sear undisturbed until the bottom is golden brown, or 45-60 seconds. Flip them over to sear the other side until golden brown, or 30-40 seconds.

Add the red onions, and stir-fry everything together for about 30 seconds, until the onions begin to soften.

Turn the heat to high, then add the blanched vegetables. Stir and cook everything for 30-50 seconds, so the flavors of the ingredients have time to combine, but nothing overcooks.

Give your bowl of pre-mixed sauce a quick mix to recombine anything that may have settled. Gradually pour the sauce into the wok while stirring, monitoring the amount and thickness of the dish; you may not want to use all of the sauce. If the sauce gets too thick, thin out the consistency by diluting it with small amounts of water. My dad added an extra tbsp of water.

Turn the heat to low, then drizzle in sesame oil (1 tsp) and oil (1 tsp) for extra aroma and gloss. Stir to combine, then turn the heat off and plate. Enjoy!