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
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.
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
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”
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