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||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|
- 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.
- 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.
- 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.
|Serving Size:||1/4 of stir-fry|
|Calories from Fat||33 %|
|Total Fat||9 g|
|Saturated Fat||1 g|
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