3 tbsp oil
4 tbsp pine nuts
1 lb shrimp, uncooked
1 lb 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
8 oz fresh spinach, remove stalks and leaves
4 green onions, cut in 1/2 inch diagonal
4 tbsp fish or chicken stock
4 tbsp light soy sauce
4 tbsp rice wine or dry sherry
1 tbsp cornstarch
A Recipe for
California Shrimp & Scallop Stir-Fry
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
This Recipe for California Shrimp & Scallop Stir-Fry is one of thousands in the Recipes-to-go Ethnic Cookbook.
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
If you enjoy this California Shrimp & Scallop Stir-Fry Recipe - you should enjoy the recipe collections you can find on the websites below:
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
This is a recipe for California Shrimp & Scallop Stir-Fry from the recipe cookbook of Recipes-to-go (Ethnic)
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
Food Tip |
He who eats alone chokes alone. |
| Proverb |
Herb Tip |
Food Tip |
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
Serves: 6
California Shrimp & Scallop Stir-Fry Recipe brought to you by Recipes To-Go