California Shrimp And Scallop Stir-Fry

Recipe Ingredients

3 tablespoons	45ml	Oil
4 tablespoons	60ml	Pine nuts
1 lb	454g / 16oz	Shrimp - uncooked
1 lb	454g / 16oz	Scallops - quartered if large
2 teaspoons	10ml	Fresh ginger - grated
1		Red or green chili; seeded - finely chopped
2		Garlic cloves - finely chopped
1		Red pepper - seeded and (large)
		Into 1-inch diagonal - pieces
8 oz	227g	Fresh spinach - remove stalks
		Leaves well washed and - shredded
4		Green onions - cut in 1/2
		Diagonal pieces
4 tablespoons	60ml	Fish or chicken stock
4 tablespoons	60ml	Light soy sauce
4 tablespoons	60ml	Rice wine or dry sherry
1 tablespoon	15ml	Cornstarch

Recipe Instructions

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.

Source:
Cooking Light, June 1995, page 58

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