California Shrimp and Scallop Stir-Fry
| Yield: | 6 Servings |
| Categories: | Chinese, Fish, Seafood |
| 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, 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 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 |
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