Ingredients
4 fresh scallops, 4 shelled shrimp, 2 shiitake mushrooms, 1 box silken tofu, 1 cup broth, and carrot and asparagus to taste.
Seasonings
Oil as needed, 1/2 tablespoon Shaoxing wine, 2 tablespoons water starch, 1 teaspoon salt, and a pinch of white pepper.
Instructions
1. Dice the shiitake mushrooms, tofu, carrot, and asparagus; set aside. Rinse the fresh scallops and shrimp meat and set aside.
2. Heat 2 tablespoons of oil and stir-fry the mushrooms, then add the scallops and shrimp, drizzle with wine, add broth, salt, pepper, and the remaining ingredients, bring to a boil, then reduce to a simmer and cook until flavorful, finally thicken with a cornstarch slurry. Note: Do not stir-fry the scallops and shrimp for too long, as they will become tough; once they change color, add the other ingredients immediately.