Szechuan Seafood Stir-Fry

Szechwan Seafood Stir-Fry

Szechwan Seafood Stir-Fry


Makes 4 servings


1 package (10 ounces) fresh spinach leaves
4 teaspoons dark sesame oil, divided
4 cloves garlic, minced, divided
1/4 cup reduced-sodium soy sauce
1 tablespoon dry sherry or sake
1 tablespoon cornstarch
1 medium red bell pepper, cut into thin 1-inch-long strips
1-1/2 teaspoons minced fresh ginger
3/4 pound peeled deveined large raw shrimp, thawed if frozen
1/2 pound fresh bay scallops
2 teaspoons sesame seeds, toasted


  1. Rinse spinach in cold water; drain. Heat 2 teaspoons oil in large saucepan over medium heat. Add 2 cloves garlic; stir-fry 1 minute. Add spinach; cover and steam 4 to 5 minutes or until spinach is wilted, turning with tongs after 3 minutes. Remove from heat; keep covered.
  2. Meanwhile, combine soy sauce, sherry and cornstarch; stir until smooth. Set aside. Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat. Add bell pepper; stir-fry 2 minutes. Add remaining 2 cloves garlic and ginger; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Add scallops; stir-fry 1 minute or until shrimp and scallops are opaque and cooked through. Add reserved soy sauce mixture; stir-fry 1 minute or until sauce thickens.
  3. Stir spinach mixture and transfer to 4 individual plates; top with seafood mixture and sprinkle with sesame seeds.


Larger, less expensive sea scallops can be substituted for the bay scallops; simply cut them into quarters.


Substitute one large head bok choy, thinly sliced, for spinach. Increase steaming time to 8 minutes or until bok choy is tender.

Nutritional Information

Serving Size: 1/4 of stir-fry
Calories 249
Calories from Fat 33 %
Total Fat 9 g
Saturated Fat 1 g
Cholesterol 147 mg
Carbohydrate 10 g
Fiber 7 g
Protein 31 g
Sodium 960 mg

Dietary Exchange

Vegetable 1
Meat 4

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