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Ingredientes
- 3 Tbsp. Oil
- 4 Tbsp. Pine nuts
- 1 lb Shrimp, uncooked
- 1 lb Scallops, quartered if large
- 2 tsp Fresh ginger, grated
- 1 x Red or possibly green chili, seeded, finely minced
- 2 x Garlic cloves,finely minced
- 1 lrg red pepper, seeded & cut into 1-inch diagonal pcs
- 8 ounce Fresh spinach, remove stalks and leaves well washed and shredded
- 4 x Green onions, cut in 1/2 inch diagonal pices
- 4 Tbsp. Fish or possibly chicken stock
- 4 Tbsp. Light soy sauce
- 4 Tbsp. Rice wine or possibly dry sherry
- 1 Tbsp. Cornstarch
Direcciones
- Heat oil in a wok and add in the pine nuts. Cook over low heat stirring continuously till lightly browned. Remove with a draining spoon and drain on paper towels.
- Add in the shrimp and scallops to the oil remaining in the wok and stir over moderate heat till shellfish is beginning to look opaque and hard and the shrimp look pink.
- Add in the ginger, chili, garlic and red pepper and cook a few min over moderately high heat.
- Add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 6 servings | |
| Calories 287 | |
| Calories from Fat 106 | 37% |
| Total Fat 12.09g | 15% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 146mg | 49% |
| Sodium 868mg | 36% |
| Potassium 700mg | 20% |
| Total Carbs 8.99g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.64g | 1% |
| Protein 32.37g | 52% |
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