Leong’s Asian Diner is known for creating Springfield Cashew Chicken. Try making this elegant shrimp and scallop dish that they created. It is worth the time to find the Asian salted black beans and the black vinegar. This dish is a real treat!

Photo by Andrew Barton

Recipe courtesy of Leong’s Asian Diner, Springfield, MO

in Schezwan Black Bean Sauce


8 asparagus spears
2 ounces oil
6 to10 scallops
6 jumbo shrimp
1 teaspoon garlic, chopped
1 teaspoon Asian salted black beans
1⁄2 teaspoon red chili paste
Assorted vegetables (however many you prefer), sliced
Cremini or shitake mushrooms
Bell peppers
Michu cooking wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon black vinegar
1⁄2 cup chicken stock
1⁄4 teaspoon salt
1⁄4 teaspoon sugar
1⁄4 teaspoon sesame oil
Ground white pepper
Cornstarch slurry
1⁄4 cup water
1 tablespoon cornstarch


1. Cut asparagus into 1-inch links and blanche them for one minute in hot water.

2. Heat up a wok and add the oil.

3. Sear the scallops until golden brown, add the shrimp, and sauté at medium-high heat.

4. Add garlic, Asian salted black beans, and red chili paste.

5. Add the vegetables and stir-fry, then deglaze with Michu cooking wine in the wok.

6. Add soy sauce, oyster sauce, black vinegar, chicken stock, salt, sugar, sesame oil, and a pinch ground white pepper.

7. Add the cornstarch slurry to get the sauce to your desired thickness (you may not need all of it).

Serve immediately. Serves 2 to 4.