California shrimp and scallop stir-fry
California Shrimp Stir Fry Fish Seafood Scallops
Last updated 6/12/2012 1:11:57 AM. Recipe ID 39694. Report a problem with this recipe.
Title: California shrimp and scallop stir-fry
Categories: Fish, China, Seafood, Archived
Yield: 6 Servings
3 tb Oil
4 tb Pine nuts
1 lb Shrimp; uncooked
1 lb Scallops; quartered if large
2 ts Fresh ginger; grated
1 Red or green chili; seeded,
2 Garlic cloves;finely chopped
1 Large red pepper; seeded &
-cut into 1-inch diagonal
8 oz Fresh spinach; remove stalks
-and leaves well washed and
4 Green onions; cut in 1/2
-inch diagonal pices
4 tb Fish or chicken stock
4 tb Light soy sauce
4 tb Rice wine or dry sherry
1 tb Cornstarch
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
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