Recipe - California Shrimp And Scallop Stir-Fry

3 tablespoon Oil
4 tablespoon Pine nuts
1 pound Shrimp; uncooked
1 pound Scallops; quartered if large
2 teaspoon Fresh ginger; grated
1 Red or green chili; seeded,
finely chopped
2 Garlic cloves;finely chopped
1 Large red pepper; seeded &
cut into 1inch diagonal
pieces
8 ounce Fresh spinach; remove stalks
and leaves well washed and
shredded
4 Green onions; cut in 1/2
inch diagonal pices
4 tablespoon Fish or chicken stock
4 tablespoon Light soy sauce
4 tablespoon Rice wine or dry sherry
1 tablespoon 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 stirfry 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip