Ready in 1 hour
Try this California Shrimp and Scallop Stir-Fry recipe, or contribute your own. "Chinese" and "Seafood" are two of the tags cooks chose for California Shrimp and Scallop Stir-Fry.
"My husband is not a fan
of Asian food but he raved over this and came back for seconds! I used sherry with the cornstarch and soy. We both enjoyed the flavor depth it gave the dish. Excellent! It stays in my " favorites" !"
23 people want to try | 44 have favorited
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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herbgrower 1 year agoVery nice sauce. Loved the spinach and pignoli nuts in it.
GMaryMetF 3 years agoMy husband is not a fan of Asian food but he raved over this and came back for seconds! I used sherry with the cornstarch and soy. We both enjoyed the flavor depth it gave the dish. Excellent! It stays in my ' favorites' !
sucker4trucks 5 years agoCool recipe, did add a bag of frozen veggie stir fry for more vegtables.