California shrimp and scallop stir-fry Recipe

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California shrimp and scallop stir-fry

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Asian, Chinese, Ethnic, Seafood, Shrimp, Stir-fry

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Ingredients:

3	tbsp	Oil
4	tbsp	Pine nuts
1	lbs	Shrimp, uncooked
1	lbs	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 diagonal
		-pieces
8	oz	Fresh spinach, remove stalks
		-and leaves well washed and
		-shredded
4		Green onions, cut in ?/td>
		-inch diagonal pices
4	tbsp	Fish or chicken stock
4	tbsp	Light soy sauce
4	tbsp	Rice wine or dry sherry
1	tbsp	Cornstarch

Procedures:

1	Heat oil in a wok and add the pine nuts.
2	Cook over low heat stirring continuously until lightly browned.
3	Remove with a draining spoon and drain on paper towels.
4	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.
5	Add the ginger, chili, garlic and red pepper and cook a few minutes over moderately high heat.
6	Add the spinach and onion, and stir-fry briefly.
7	Mix the remaining ingredients together and pour over the ingredients in the wok.
8	Turn up the heat to bring the liquid quickly to a boil, stirring ingredients constantly.
9	Once the liquid thickens and clear, stir in the pine nuts and serve immediately.
10	from the great fish and seafood cookbook by judith ferguson.
11	formatted for mm by pegg seevers 4/25/94 submitted by the daily breeze food section, august 5, 1992