California Shrimp & Scallop Stir-Fry Recipe
Recipe Ingredients
3 tbsp oil
4 tbsp pine nuts
1 lb shrimp, uncooked
1 lb scallops, quartered if large
2 tsp fresh ginger, grated
1 red or green chili, seeded, finely chopped
2 garlic cloves, finely chopped
1 large red pepper, seeded & cut into 1-inch
8 oz fresh spinach, remove stalks and leaves
4 green onions, cut in 1/2 inch diagonal
4 tbsp fish or chicken stock
4 tbsp light soy sauce
4 tbsp rice wine or dry sherry
1 tbsp cornstarch
Recipe Preparation
Heat oil in a wok and add the pine nuts. Cook over low heat
stirring continuously until lightly browned. Remove with a draining
spoon and drain on paper towels.
Add the shrimp and scallops to the oil remaining in the wok and
stir over moderate heat until shellfish is beginning to look opaque
and firm and the shrimp look pink.
Add the ginger, chili, garlic and red pepper and cook a few minutes
over moderately high heat.
Add the spinach and onion, and stir-fry briefly. Mix the remaining
ingredients together and pour over the ingredients in the wok.
Turn up the heat to bring the liquid quickly to a boil, stirring
ingredients constantly. Once the liquid thickens and clear, stir in
the pine nuts and serve immediately.
From The Great Fish and Seafood Cookbook by Judith Ferguson.
Formatted for MM by Pegg Seevers 4/25/94 Submitted By THE DAILY
BREEZE FOOD SECTION, AUGUST 5, 1992
Servings: 6
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California Shrimp & Scallop Stir-Fry Recipe Category
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